This gorgeous, fresh and super quick salad is one I share with Jamie.  He is a really good sharer.  The good thing about Jamie is that he really doesn’t mind if you switch around the ingredients and make a much simpler but equally tasty, zesty lemon dressing.  What a guy!

Prep time:   10 minutes            $  Low Budget

Serves 4

1 green zucchini

1 yellow zucchini

1 carrot, peeled

1 beetroot, peeled and cut in half  from top to bottom

1/2 a red onion

A handful of snow pea shoots, tough bottoms trimmed

1 zucchini flower (optional)

1/4 cup of good quality Extra Virgin Olive Oil

Juice of 1 lemon

Sea salt and cracked pepper

To take all the hard work out of this I use the fine grater attachment on my food processor.  You can grate by hand but it will give you a bit of a workout, which is not such a bad thing.  Make sure to remove any scraggly ends of your zucchini’s, carrot, beetroot and onion before popping them through the top of the processor, one at a time.  Remove the grater attachment and tip the salad onto a serving plate.  Leave it as it lands, because it looks cool and you can dress it at the table.  Roughly chop the snow pea sprouts and zucchini flower and sprinkle over the top of the salad.  Sprinkle with a little salt.

In a small bowl or jug, whisk the lemon and olive oil until emulsified and season with salt and pepper. Serve beside the salad.