Zucchini, Kale & Feta Salad

Ingredients

Salad:

• 2 medium zucchinis (courgettes), sliced into long strips using a potato peeler or mandoline
• 3 tbsp pine nuts, toasted
• 100g feta or white sheep's milk cheese
• 1 handful organic baby kale leaves
• mint leaves for garnish (as much as you like)

Dressing:

• 1 tbsp Stoney Creek Organic Flaxseed Oil,
• 1 tbsp olive oil,
• 1 tbsp white wine vinegar,
• juice from 1/2 an orange,
• zest from 1 lemon,
• 1 small clove crushed garlic,
• pinch salt.

Method

• Place dressing ingredients in a jar or bottle with a lid and shake to combine.
• Keep left-over amount refrigerated.
• Slice zucchini into thin strips and toast pine nuts in a dry pan until golden.
• Place salad greens in a bowl or platter, crumble with feta, sprinkle with pine nuts and toss with some dressing drizzled through.