Ingredients

Salad:

  • 2 medium zucchinis (courgettes), sliced into long strips using a potato peeler or mandoline
  • 3 tbsp pine nuts, toasted
  • 100g feta or white sheep’s milk cheese
  • 1 handful organic baby kale leaves
  • mint leaves for garnish (as much as you like)
Dressing:
  • 1 tbsp Stoney Creek Organic Flaxseed Oil,
  • 1 tbsp olive oil,
  • 1 tbsp white wine vinegar,
  • juice from ½ an orange,
  • zest from 1 lemon,
  • 1 small clove crushed garlic,
  • pinch salt.

Method

Place dressing ingredients in a jar or bottle with a lid and shake to combine. Keep left-over amount refrigerated. Slice zucchini into thin strips and toast pine nuts in a dry pan until golden. Place salad greens in a bowl or platter, crumble with feta, sprinkle with pine nuts and toss with some dressing drizzled through.

Description