This vibrant vegan salad is a great way to increase the flavour of otherwise bland courgettes. The dressing adds a touch of richness while the broccoli rice gives it texture
| Calories | 210 |
| Fat | 18.9g |
| Saturates | 3.5g |
| Protein | 5.1g |
| Carbs | 6.1g |
| Sugars | 2.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make broccoli rice, place the broccoli in a food processor and blitz until coarse. Set aside.
To make the marinated courgettes, place the vinegar, lemon juice, lemon zest, chillies, garlic, oil, salt and pepper in a bowl and mix to combine.
Add the courgettes and toss to coat. Allow to marinate for 10 minutes.
To make the dressing, place the Brazil nuts and boiling water in a small heatproof bowl and set aside for 20 minutes or until the nuts have softened.
Drain, then place the nuts in a small food processor. Add the vinegar, oil, water, salt and pepper and blend until smooth.
Serve the broccoli rice topped with the marinated courgettes and micro greens and drizzled with the dressing. Sprinkle with the chopped Brazil nuts.
