Carrot and courgette ribbon salad with lemon dressing

Name: Carrot and courgette ribbon salad with lemon dressing
Total time: 10 min
Cuisine: British
Ingredients: 3 carrots, peeled; 2 courgettes; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp maple syrup; 10g ginger, finely grated; 2 tbsp pumpkin seeds; 2 tbsp fresh parsley, chopped; 0.5 tsp salt

Crisp ribbons of carrot and courgette in a zesty lemon and ginger dressing, ready in 10 minutes.

Time10 mins
LevelEasy
Costabout £0.50 a head

4 servings

Ingredients

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3carrotspeeled
2courgettes
3 tbspolive oil
2 tbsplemon juice
1 tspmaple syrup
10 ggingerfinely grated
2 tbsppumpkin seeds
2 tbspfresh parsleychopped
½ tspsalt

Method

1
Use a vegetable peeler to shave the carrots and courgettes into long ribbons. Put them in a large bowl.
2
Whisk the olive oil, lemon juice, maple syrup, ginger and salt in a small bowl.
3
Pour over the ribbons and toss with your hands. Leave for 5 minutes so they soften slightly.
5 min
4
Scatter over the pumpkin seeds and parsley and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.