Who says salads have to be boring?
Step 1.
Firstly, make the pesto. In a food processor, blitz the garlic clove and Parmesan. Add in the toasted pine nuts and pumpkin seeds and blitz again to break down. Add in the basil and blitz briefly until roughly chopped.
Our courgette and asparagus version is easily special enough for weekend entertaining
Difficulty Easy
Serves 4-6 as a side dish
Prep time 15 minutes
Nutrients per serving 4/6:
Ingredients
For the pesto:
- 1 garlic clove, peeled
- 30g Parmesan (or vegetarian alternative) *
- 15g pine nuts, toasted *
- 50g pumpkin seeds *
- 50g basil *
- 100ml extra virgin olive oil
For the salad:
- 2 courgettes, 1 sliced into rounds and 1 sliced into ribbons
- 200g asparagus, finely sliced
- 1 lemon, juiced
- 50g rocket
* Available at Holland & Barrett
Method
Step 1.
Firstly, make the pesto. In a food processor, blitz the garlic clove and Parmesan. Add in the toasted pine nuts and pumpkin seeds and blitz again to break down. Add in the basil and blitz briefly until roughly chopped.
Step 2.
Drizzle in the olive oil with a little salt and stir to combine. Set aside until required.
Step 3.
Place the courgette and asparagus in a large bowl and then add in the lemon juice with a little seasoning and mix well. Leave to soften for 5-10 minutes.
Step 4.
Once you’re ready to serve, drizzle over the pesto and mix well. Add in the rocket and gently toss. Pile on to a large plate and serve.
Liked this? Then you'll LOVE our Warm Green Vegetable Quinoa Salad recipe
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