Rich in Vitamin C, fibre, calcium, Omega-3, Zinc

Everything in this salad is raw, which means that none of the nutrients will have been destroyed whilst cooking and therefore giving you optimum nutritional value, mainly from Vitamin C which is great for a strong immune system and helps your body to absorb Iron.

Prep time 10 minutes

Serves 2

2-3 courgettes, yellow and green if you can

3 handfuls of petit pois, defrosted

12 mint leaves

2 tbsp ground flax seeds

2 tbsp pumpkin seeds

3 tbsp ricotta cheese

2 limes, zest and juice

2 tbsp avocado or flax seed oil

½ red chilli, finely chopped.

Using a julienne speed peeler or just a normal speed peeler, ribbon your courgettes. If using a normal peeler, cut each ribbon into long, thin strips making spaghetti. You can also use a spiriliser if you have one.

Take your defrosted peas and smash gently with the back of a folk or your fingers and mix these through the courgettes.

Now shred your mint and mix with the peas and courgettes.

Zest your limes and add to the courgettes. Squeeze over the juice of both limes, season with salt and black pepper and pour over the flax seed or avocado oil. Add your pumpkin seeds and mix again. Spoon into your serving bowls before spooning on the ricotta and garnishing with the ground flax seeds and chilli if you are using it.

The post Courgettini, Mint, Pumpkin Seeds, Flax Seeds, Ricotta and Pea Salad. appeared first on Sophie Wright Catering.