Zucchini salad

Ingredients

Zucchini, Kale & Feta Salad

• 2 medium zucchinis (courgettes), sliced into long strips using
• a potato peeler or mandoline
• 3 tbsp pine nuts, toasted
• 100g feta or white sheep’s milk cheese
• 1 handful organic baby kale leaves
• mint leaves for garnish (as much as you like)

Dressing:

• 1 tbsp Stoney Creek Organic Flaxseed Oil
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• juice from ½ an orange
• zest from 1 lemon
• 1 small clove crushed garlic, pinch salt.

Method

Place dressing ingredients in a jar or bottle with a lid and shake to combine. Keep left-over amount refrigerated.

Slice zucchini into thin strips and toast pine nuts in a dry pan until golden.

Place salad greens in a bowl or platter, crumble with feta, sprinkle with pine nuts and toss with some dressing drizzled through.

Recipe provided by Stoney Creek

stoneycreekoil.com.au