Spinach, pea and courgette salad

Serves: 2-4

Prep: 15 mins

VG option

METHOD:

Boil or steam the peas until just cooked then drain and rinse with cold water

‘Dry fry’ the pumpkin seeds on a high heat for 2-3 minutes shaking the pan regularly then allow to cool

Crumble or finely dice the feta cheese

Combine all the dressing ingredients in a lidded jar and shake until mixed

Place the courgettes, peas and spinach in a salad bowl, sprinkle on the feta cheese and pumpkin seeds, pour over the dressing and toss before serving

INGREDIENTS:

• 1 large courgette, roughly grated

• 3 handfuls of baby leaf spinach

• 1 mug/125g approx frozen peas

• 2 tablespoons pumpkin seeds

• 1/2 pack/100g feta cheese (or vegan equivalent)

For the dressing:

• 3 tablespoons extra virgin olive oil

• 1/2 teaspoon dijon mustard

• handful of fresh mint, finely chopped

• 1 lemon, squeezed

• salt and pepper to taste

TIPS: Stores well in the fridge for 2-3 days in an airtight container