This recipe uses 

Roasted Zucchini Salad


Credit: the_plate_journal

5 small/medium zucchini
1 big bunch of silverbeet or kale
Handful of pumpkin seeds, sunflower seeds or pine nuts
Drizzle of olive oil
Salt and pepper
1/4 cup olives, chopped
2 tbsp capers (optional)
Handful of cherry tomatoes (optional)

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Preheat oven to 200c and slice up the courgettes. Add them to an oven tray in an even layer with a drizzle of oil and a sprinkle of salt. Cook for 15 minutes, then add the chopped silverbeet and seeds. Add a little more oil if desired, then cook for a further 15 minutes, stirring halfway through.

Remove from oven, and place in a serving bowl with the olives, capers, and tomato. Season with salt and pepper to taste.

I added some leftover @plantfoodsnz Chorizo sausage and this was so good!

This was adapted from a @deliciouslyella recipe.

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