نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Courgette, spinach and apricot salad

Spanish 10 Mins Prep · 15 Mins Cook

Preheat the oven to 140°C, gas mark 1.
To make the crispy kale, remove the ribs from the kale and tear into large pieces. Lay them on a baking sheet and toss with 2 tbsp of olive and 1 tsp sea salt. Place in the oven and roast for 15 minutes. Set aside.
Wash and dry the courgettes before slicing them into thin ribbons using a vegetable peeler.
Halve the lemon and squeeze its juice over the courgettes.
Drizzle the remaining olive oil over, season with the salt and toss thoroughly to coat. Set aside to marinate for at least 30 minutes.
When ready to serve, chop the Turkish apricots and herbs. Toss through the courgettes and baby spinach.
Arrange on a serving dish and top with crispy kale. Serve immediately.