Courgette, mushroom and tomato salad
Courgettes are great in salads so use them more often.
2 Tbsp finely chopped crystallised ginger
¼ cup canola oil
¼ cup olive oil
2 cloves garlic, peeled and crushed
3 courgettes, top and tailed, sliced
1 cup cherry tomatoes, halved, or left whole if small
½ cup chopped parsley
Marinate mushrooms in ginger, oils and garlic for 2-3 hours.
Blanch courgettes in rapidly boiling water, remove and cool in iced water or under cold running water. Drain well and chill.
Add courgettes, tomatoes and parsley to mushrooms.
Toss gently and place in a serving dish. Serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.5g|