RAW ZUCCHINI SPRING SALAD WITH BEETROOT HUMMUS

Serves: 4 Prep: 20 minutes Dietaries: Meat Free, Vegetarian, Gluten Free

• 2 large zucchini, sliced into noodles with a toothed peeler

• 1.5 cup frozen peas

• Juice & zest of 1 lemon

• 2 cups baby spinach, roughly chopped

• 1 bunch mint, leaves picked (the long mint /spearmint)

• 4 red radish, thinly sliced into rounds on mandolin

• 2 teaspoons maple syrup

• 150g good quality Goats cheese, crumbled

•⅓ cup pistachio nuts, chopped

Beet Hummus:

• 1 x 400g tins chickpeas, rinsed, drained

• 2 x 250g Coles baby beetroot prepacked ready to eat

• 1 tablespoon tahini paste

• 1 clove garlic, peeled

• 1 teaspoon ground cumin

• 2 tablespoons lemon juice

• ⅓ cup (80ml) tablespoons extra virgin olive oil

• Sea salt and black pepper to taste 1. To make the beetroot hummus, place ¼ cup (60ml) of the oil and all other ingredients into an upright blender. Season with sea salt flakes and blitz until bright purple and smooth, Adding a little extra water or oil if the mixture needs loosening. 2. In a large bowl toss the zucchini noodles, peas, lemon zest, mint leaves and radish.

3. Whisk the lemon juice, maple syrup and remaining oil in a bowl and pour over the salad. Season with salt and toss well to coat the salad in dressing.

4. To serve, spread the beet hummus onto the base of a serving platter and top with the zucchini and mint salad. Crumble over chunks of the goats cheese and sprinkle with pistachio nuts & black pepper before serving.