We haven’t done a recipe on our blog for a while since we’ve been saving them for our Vogue slot…. This recipe is so ridiculously simple you may well want to click off this post.. but wait! Stay with us. This is one of the first recipes we teach clients and amaze friends with - from just a few simple ingredients and a couple of minutes in the kitchen comes an amazing starter, nutritious side or energy boosting snack. ‘Quicker than toast’ because one of the first complaints of modern life is - not enough time! Toast is comforting, filling and quick. Well so is this. And ten times more filling in terms of nutrition rather than bloating…
This is perfect as a snack - get this into you before reaching for the biscuits at 4pm and you might well find that you can pass on that daily sugar fix. This type of snack really fills a hole - it nourishes you on another level. You just need a fresh courgette and a grater - washing up is minimal - just rinse the grater straight away with some hot water, forget the suds… A few cupboard staples - quality olive oil, balsamic vinegar, sea salt and a fresh grind of black pepper transforms those simple courgette shreds into a meal. The hot pumpkin seeds warm up the salad and give it a mouth watering aroma.
The very action of grating a courgette brings out the sweetness - how many times have we heard - ‘um I’m not sure about courgettes? Are we going to eat them raw?! And then one munchy mouthful later - mmm this is going to make an amazing side to my lasagne or this will be good with this creamy chicken dish I do instead of rice…
To give this raw, alkalising salad a tasty finish throw on some ‘popped’ pumpkin seeds for warmth and a mouth watering aroma. Just before you whip out your grater and courgette start toasting a handful of seeds in a dry frying pan till golden and ‘popped’. As you sprinkle them over the dish you’ll hear a ‘snap, crackle and sizzle’ that will make you smile. Why toast bloating bread when you can toast tasty seeds…
A handful of pumpkin seeds
Celtic sea salt or Himalayan salt
Fresh ground black pepper
Cold pressed Extra Virgin Olive oil
Quality balsamic vinegar
Toast the pumpkin seeds in a Teflon free frying pan on a medium heat, shaking the pan every minute or so until the seeds are golden and start to puff up and jump around the pan
Meanwhile rinse your courgette, wipe it dry and grate into a mound on a plate
Top the courgette with your seeds and drizzle over the oil, vinegar and sprinkle with salt and pepper. Et voila!
Tip If you really need to save a precious minute, just make up a batch of toasted seeds and keep in a jar somewhere cool ready to finish off any salad at the drop of a hat.