Courgette and Asparagus Salad with Pumpkin Seed Pesto

Lazy Weekend Recipes: Courgette and Asparagus Salad with Pumpkin Seed Pesto

Who says salads have to be boring?

Our courgette and asparagus version is easily special enough for weekend entertaining

Difficulty Easy
Serves 4-6 as a side dish
Prep time 15 minutes

Nutrients per serving 4/6: 

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
338/226 kcal 30/20 g 5.5/3.5 g 11/7.5 g 3.2/2.5 g 5.5/3.5 g 3/2 g 0.15/0.1 g

Ingredients

For the pesto:

For the salad:

  • 2 courgettes, 1 sliced into rounds and 1 sliced into ribbons
  • 200g asparagus, finely sliced
  • 1 lemon, juiced
  • 50g rocket

* Available at Holland & Barrett

Method


Step 1.
Firstly, make the pesto. In a food processor, blitz the garlic clove and Parmesan. Add in the toasted pine nuts and pumpkin seeds and blitz again to break down. Add in the basil and blitz briefly until roughly chopped.

Step 2.
Drizzle in the olive oil with a little salt and stir to combine. Set aside until required.

Step 3.
Place the courgette and asparagus in a large bowl and then add in the lemon juice with a little seasoning and mix well. Leave to soften for 5-10 minutes.

Step 4.
Once you’re ready to serve, drizzle over the pesto and mix well. Add in the rocket and gently toss. Pile on to a large plate and serve.

Liked this? Then you'll LOVE our Warm Green Vegetable Quinoa Salad recipe

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