Summer Greens Salad with Zippy Mint Dressing

I stumbled upon this recipe whilst in Sydney and was my go to salad for the summer, so delicious and nutritious and  you can play around with the veges.


For the  Zippy Mint Dressing


  • 1 cup firmly packed mint leaves but can boost with spinach rocket or parsley
  • 20g (1/4 ) pecorino or parmesan finely grated
  • 1 tsp lemon rind zest
  • 1 small garlic clove , crushed or chopped
  • 80ml (1/3 cup ) Olive Oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white balsamic vinegar ( could use a mild white wine vinegar or rice wine )


For the Seed Topping


  • 1 tsp extra virgin olive oil
  • 1 tsp Runny honey
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 1 tsp sea salt
  • 1 tsp chilli flakes optional ( but adds a lovely zing )


For the Salad


  • 600gm of Small zucchini peeld with potatoe peeler into ribbons
  • 400g of beans and trimmed and blanched or trimmed and sliced sugar snaps
  • 230g ( 1/2 cup )frozen peas defrosted
  • some fresh rocket


  1. Heat oil and honey into frying pan non stick, over medium heat until bubbling  add the seeds and sesame seeds and salt and chilli, cook carefully for 2 to 3 mins stirring , Transfer to a lined baking paper and spread out , set aside to cool  and break into chards ( can be done before and keep in airtight container
  2. For the dressing place all ingredients in a blender or use a hand held one and blitz until smooth and well combined
  3. Place the zucchini in a large bowl and drizzle over half the dressing , season , gently toss to coat , Place the beans and peas in the bowl and drizzle with half the dressing
  4. Arrange the zucchini and bean pea’s onto a platter and drizzle over remaining dressing and sprinkle the seed shards

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