This week we’re kicking things off by getting recipe-ready for the fast-approaching Jubilee weekend. I don’t know about you, but I am counting down the moments until I can spend the long weekend with loved ones, enjoying some amazing food and soaking up this gorgeous sunshine.
I love switching it up when it comes to barbequing by putting on a spread of food that people perhaps haven’t tried before. And this simple, delicious recipe is always an absolute crowd pleaser!
Serves 2 as a bigger component of a meal, or up to 4 as a side dish.
1 little gem lettuce
1 courgette peeled
20g of pumpkin seeds
3 tbsp of olive oil
1 tbsp of apple cider vinegar
1 tbsp of honey
1 tsp of mustard
A pinch of salt
Heat up the BBQ, and add some oil.
Cut the lettuce into quarters keeping the end on so it stays together.
Cut the peach into 8ths and peel the courgettes or slice them lengthwise thinly.
Fry each one until charred then put the salad together on a plate.
For the dressing, whisk all of the dressing ingredients together.
Add the seeds on top of the salad, and drizzle on the dressing.