Courgette and Carrot Salad

A fresh vegetarian salad featuring griddled courgette ribbons, honey-glazed carrots, and a luxurious truffle oil dressing.

Vegetarian Gluten-Free Healthy Summer Salad

Estimated Nutrition

Calories

346.6

kcal / serving

1386.4 kcal total

Carbs

16.4g

per serving

65.5 g total

Fat

30.7g

per serving

122.6 g total

Protein

3.2g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only

Liquids

150

Water

NutsSeeds

Salt

to taste

Black Pepper

freshly ground

tbsp

Sunflower Seeds

OilsFats

Vegetable Oil

for grilling

100

Olive Oil

extra virgin

Truffle Oil

Other

Honey

clear

Vegetables

piece

Courgette

cut into ribbons using a vegetable peeler

piece

Carrot

sliced

piece

Plum Tomato

chopped

0.5

piece

Cucumber

chopped

piece

Spring Onion

finely chopped

piece

Cos Lettuce

shredded

Method

Boil water and honey in a pan over high heat.

Add carrots to the honey water and cook for 2 to 3 minutes.

Combine chopped tomatoes, cucumber, spring onions, and lettuce in a bowl.

Toss courgette ribbons with oil and seasoning in a bowl.

Griddle courgette ribbons for one minute per side in a hot pan.

Sprinkle the salad with sunflower seeds.

Whisk olive oil, lemon juice, and truffle oil together for the dressing.

Mix carrots and courgettes into the salad and serve.