TRY THIS: COURGETTE & HAZELNUT SALAD

WHEN you and your microbes crave something light that doesn’t fall short on the flavour front, look no further. This light bite will hit the spot, giving you 7g of fibre and eight plant points closer to your weekly target.

SERVES 2

2 courgettes

40g mixed salad leaves (e.g. spinach, rocket, watercress)

60g feta, crumbled (switch to 30g Parmesan if you are lactose intolerant)

30g hazelnuts, toasted and chopped

20g mixed seeds

DRESSING

1tbsp extra virgin olive oil; Juice of half an orange (approx. 40ml);

2tsp cider vinegar; 1tsp honey

TOPPERS

2tsp mint leaves, finely chopped;

40g pomegranate seeds COMBINE the dressing ingredients. Season and adjust flavours to taste. In a small bowl, peel the courgettes into ribbons, then pour the dressing on top. Allow to marinate for a few minutes before tossing in the salad leaves.

Divide the courgette mix between two serving bowls, then add the feta, hazelnuts and seeds to each.

Pour on any leftover dressing, before scattering the mint leaves and pomegranate seeds on top.