Preparation

7 minutes

Cooking

Few mins for seeds

Portions

Two

Chef says

Crunchy way of coping with copious amounts of courgette, serve as side dish or light lunch with a good slab of bread, as a sandwich filling or on top of a burger. Perfect for parties, barbies... yum

Tips

Why not roast two squash and freeze half

By Karen, Walden Local Food

courgette coleslaw

Courgette Coleslaw

Ingredients

2 small courgette (peeling optional)

4 small carrots

3 large spring onions (or more)

Juice of half a lemon

Handful of pumpkin seeds

Soy sauce

Couple of tablespoons of natural yogurt

Fennel leaf to garnish

 

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Method

 

  1. Marinate pumpkin seeds in soy sauce for as long as you have (over night or 5 minutes)
  2. Toast pumpkins seeds under the grill, on foil, until they begin to pop (or just before ;-) ). Allow to cool
  3. Thinly shred the courgette, carrot & onion
  4. Pour lemon juice over and mix to ensure evenish coating
  5. Dollop couple of tablespoons of natural yogurt on the veggies, mix to coat (I used two forks)
  6. When ready to serve sprinkle with the pumpkin seeds and garnish with fennel