Hello from the gorgeously sunny shores of Croatia! While it is cold and wintery in Sydney, I thought I would share a little bit of the European summer!
So far, my time in Croatia has been spent exploring secluded beaches, foraging for figs, picking berries down little allies and being tantalised by grower markets and homegrown vegetable stalls.
Summer and salads are the perfect combination…and where better to enjoy a salad than a secluded beach watching the sunset over the ocean.
You can make this recipe for two people or toss in some rocket and make it for four.
This recipe is Gluten free, Grain free, Wholefood, Refined Sugar free, high fibre
I N G R E D I E N T S
2 medium fresh zucchinis
100g soft sheep/goats feta (optional)
200g can organic chickpeas or raw sprouted chickpeas
1 tablespoon of each sunflower seeds, pumpkin seeds (pepitas), sesame seeds
2 tablespoons of lemon juice
2 tablespoons cold pressed olive oil
1/4 teaspoon dried oregano leaves (or fresh is available)
M E T H O D
1. Using a standard peeler, gently peel the whole zucchini into ribbons and add to a large salad bowl.
2. Chop feta and add to the bowl with the remaining ingredients.
3. Serve straight away as is or enjoy with freshly cooked fish as a side salad.
Health and Happiness, Alyce X