COURGETTE RIBBON SALAD WITH VIETNAMESE STYLE DRESSING

Rinse and wipe the courgettes with a paper towel then peel into thin ribbons using a vegetable peeler. Peel the skin from the carrot and discard. Peel the remaining carrot into thin ribbons. Slice capsicum into thin strips. Finely slice red onion. Combine courgette, carrot, capsicum and red onion.  

In a jar combine the dressing ingredients and shake well, season to taste.  

Toss half the dressing with the vegetables, enough to lightly coat them. 

On a large platter arrange the wild rocket leaves and mint as a base. Drizzle over remaining dressing then pile on the colourful vegetables.  

Garnish with the cashews and sesame seeds.  

Add cooked prawns, halloumi, rare roasted beef or chicken to this colourful salad to make a quick and easy dinner. 

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Source of Vitamin A

COURGETTES

Tender and delicately flavoured. One of natures most versatile fruits add it to your next pasta, salad and BBQ.

• wb_sunny Jan – Apr
• grass Chertsey
• check Source of Vitamin C
• check Source of Potassium

• 3 LeaderBrand Courgettes
• 1 bag LeaderBrand Wild Rocket 
• 1 carrot   
• 1 red capsicum, finely sliced into strips 
• ½ red onion, finely sliced
• 1 small bunch mint 
• Chopped toasted cashews & sesame seeds to garnish 

Dressing:      

• 2 tbsp sesame oil  
• 2 tbsp olive oil or plain oil 
• 2 tbsp white or apple cider vinegar  
• 1 tbsp sweet chilli sauce  
• 2 tbsp lime juice  
• 1 tbsp fish sauce