Fresh, green salad combined with an incredibly delicious dressing. Perfect for al fresco eating with some barbequed protein.
Spinach and Courgette Salad Ingredients:
- 3 courgettes, thinly sliced
- 4 large handfuls fresh spinach
- 12 sundried tomatoes, halved
- 1 red pepper, deseeded and chopped
- Handful of pine nuts
- For the dressing:
- 1 garlic clove, crushed
- 2 tbsp tahini paste
- Juice of ½ orange
- 1tsp honey
- 2tbsp olive oil
- Sea salt and black pepper
Spinach and Courgette Salad How To:
Heat a little oil in a pan to a medium heat. Add the sliced courgettes and peppers a little at a time so they are not too bunched up. Cook for 3 – 4 minutes each with a little sea salt, ensuring they are nicely chargrilled.
In a large salad bowl, toss together the spinach and sundried tomatoes. Add the courgettes and peppers, then toss again. Scatter the pine nuts on top.
To make the dressing, whizz together all the ingredients bar the olive oil to make a thick liquid. Gradually add the oil, stirring as you go, until you reach the desired texture.
Drizzle the dressing generously over the salad, toss and serve.