Marinated Courgette and Broccoli Rice Salad with Brazil Nut Dressing

This vibrant vegan salad is a great way to increase the flavour of otherwise bland courgettes. The dressing adds a touch of richness while the broccoli rice gives it texture
Marinated Courgette and Broccoli Rice Salad with Brazil Nut Dressing
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Marinated Courgette and Broccoli Rice Salad with Brazil Nut Dressing
January 08, 2020
Preparation Time 10 minutes (plus soaking time)
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the broccoli rice

350g fresh spinneysFOOD Broccoli

For the marinated courgettes

4 tbsp white vinegar
Juice and finely grated zest of 2 lemons
2 spinneysFOOD Red Chillies, deseeded and finely chopped
2 garlic cloves, crushed
2 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
spinneysFOOD Sea Salt, to taste
spinneysFOOD Whole Black Peppercorns, freshly ground, to taste
600g courgettes, thinly sliced

For the Brazil nut dressing

100g spinneysFOOD Brazil Nuts, toasted and chopped
250ml spinneysFOOD Bottled Drinking Water, boiling
1 tbsp vinegar
1 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
80ml spinneysFOOD Bottled Drinking Water
spinneysFOOD Sea Salt, to taste
spinneysFOOD Black Pepper, to taste

To serve

spinneysFOOD Micro Greens
spinneysFOOD Brazil Nuts, toasted and chopped, for garnishing

METHOD

  • 1

    To make broccoli rice, place the broccoli in a food processor and blitz until coarse. Set aside.

  • 2

    To make the marinated courgettes, place the vinegar, lemon juice, lemon zest, chillies, garlic, oil, salt and pepper in a bowl and mix to combine.

  • 3

    Add the courgettes and toss to coat. Allow to marinate for 10 minutes.

  • 4

    To make the dressing, place the Brazil nuts and boiling water in a small heatproof bowl and set aside for 20 minutes or until the nuts have softened.

  • 5

    Drain, then place the nuts in a small food processor. Add the vinegar, oil, water, salt and pepper and blend until smooth.

  • 6

    Serve the broccoli rice topped with the marinated courgettes and micro greens and drizzled with the dressing. Sprinkle with the chopped Brazil nuts.

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