This salad is a great way to use up the glut of zucchini people have in their gardens, or the cheap zucchini you’ll be seeing at your local shops at this time of year. it’s fresh and filling with the sweetness of the green vegetables balanced with the nutty savouriness of those pine nuts.

You can make this dairy free/vegan by omitting the parmesan or using a dairy free cheese instead. It’s a super versatile salad that’s completely satisfying just as is or served as a side with grilled meat or fish.

I also love that it’s a salad you can build in the bowl you’re serving it in. Just add all the ingredients, drizzle over the dressing components and toss and serve. So easy.

I served this on the Essential Being Retreat that I catered this weekend. It was such a lovely experience with a wonderful group of women who were also so passionate about learning and open to sharing their own experience. The kind of weekend that leaves your feeling refreshed and wholesome.

We also had lovely conversations about food, balance and approaching food with an ‘eat more of the good things’ approach rather than labouring over what you shouldn’t be eating. My attitude is always if I make room to eat a wide variety of plant food every day then there’s not so much room left for the things I should probably eat less of. But also, give me cake please.

Serves 6

Ingredients

1 cup of tri coloured quinoa

3 zucchini

1 cup roughly chopped flat leaf parsley

1.5 cups frozen baby peas

1 bunch of asparagus, woody ends removed

1/2 cup finely sliced spring onion

1/3 cup basil, finely shredded

1/4 cup mint, finely shredded

1/3 cup toasted pine nuts

Juice and zest of 1.5 lemons

2 Tbs extra virgin olive oil

1/3 cup freshly grated parmesan

Salt and pepper to taste

Directions

Rinse the Quinoa and combine with 2 cups of water and a pinch of salt in medium pot with a fitted lid. Bring to the boil and cook for 15 minutes. Turn of the heat and allow to stand covered for 10 minutes.

Meanwhile, grate the zucchini and squeeze excess moisture from it, add to your salad bowl along with the herbs, spring onion and baby peas, making sure the peas are on top. No need to defrost the peas.

Steam the asparagus over the cooking quinoa for 2 minutes and then removed. slice into long ribbons using a knife or vegetable peeler and place warm asparagus over the cool peas.

Once the quinoa has been standing for 10 minutes fluff with a fork and spread over the greens. Add lemon zest, juice, oil and parmesan and toss to combine. Check seasoning and adjust as necessary.

Serve!

HH. x