Fresh, seasonal zucchinis are sweet and delicious combined with the rich tingly crunch of baby kale, salty feta, moreish pine nuts and a sweet garlic flaxseed dressing.
Servings
1
Prep time
Cook time
Recipe
GF, V
Ingredients
- Dressing
- 1 tbsp Stoney Creek Organic Flaxseed Oil
- 1 tbsp olive oil
- 1 tbsp white-wine vinegar
- Juice ½ orange
- Zest 1 lemon
- 1 small clove garlic, crushed
- Salt, to taste
- 2 medium zucchinis, sliced into long strips using a potato peeler
- Handful organic baby kale leaves
- 3 tbsp pine nuts, toasted
- 100g feta or sheep’s milk cheese
- Mint leaves, to garnish
Method
- Place dressing ingredients in a jar or bottle with a lid and shake to combine. Keep leftovers refrigerated.
- Place zucchinis and kale leaves, feta and pine nuts into a serving bowl or platter and toss to combine. Drizzle over the dressing and garnish with mint leaves to serve.
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