SPINACH & BABY MARROW RIBBON SALAD with CAPER DRESSING
SERVES 4 / PREPARATION: 20 MIN
The mint in the dressing adds freshness, while the sunflower seeds take care of the crunch.
DRESSING
30ml (2T) capers
1 garlic clove
250ml (1c) Italian parsley, chopped
125ml (½c) fresh basil
small handful fresh mint
30-45ml (2-3T) toasted sunflower seeds
5ml (1t) grated lemon zest
80ml (¹⁄₃c) freshly squeezed lemon juice
125ml (½c) olive
oil salt and freshly ground pepper
SALAD
4 large baby marrows, cut into ribbons with a potato peeler
200g ripe baby Rosa tomatoes (preferably in different colours)
1 small red onion, thinly sliced
125g creamed cottage cheese, shaped into balls, rolled in parsley and chilled
100g baby spinach TO SERVE
fresh basil and long-stem capers
1 Dressing Put all the ingredients in a blender and blend until smooth.
2 Salad Arrange all the ingredients in a salad bowl and sprinkle the dressing over.
3 To serve Garnish with fresh basil and long-stem capers.