courgette & sugar snap salad
Preparation Time: 10 Mins
Cooking Time: 5 Mins
Serves: 4
Ingredients
200g sugar snap peas
4 courgettes, thickly sliced
1 tbsp lemon juice
3 tbsp walnut oil
1 tsp celery salt
2 tbsp toasted pumpkin seeds
6-8 radishes,sliced (optional)
black pepper
Recipe adapted from Zest by Michele Cranston
Instructions
1. Bring a pot of salted water to the boil. Add the sugar snap peas and blanch until they are bright green, remove with a slotted spoon and rinse under cold water.
2. Add the courgettes to the boiling water and cook for 2 minutes, then place in a large bowl with the sugar snap peas (radishes optional).
3. For the dressing, put the lemon juice, walnut oil, celery salt and some freshly ground pepper in a small bowl and stir to combine.
4. Drizzle the dressing over the salad and scatter toasted pumpkin seeds over the top.
