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Grilled asparagus, fennel and Zucchini Salad
2 Zucchinis
20 baby asparagus
2 small fennel bulbs cut into wedges
100g mixed baby salad leaves
40g shoyo roasted sunflower seeds
20g Sunflower sprouts
Dressing
1/3 cup macadamia nut oil
4 tsp. balsamic vinegar
1 clove garlic crushed with ¼ tsp. Himalayan rock salt
Method
Use a vegetable peeler to shave the zucchini into long strips
Brush all the vegetables with macadamia nut oil and cook on a hot ribbed pan until scored with sear marks and al dente. ( I prefer to cook the vegetables separately because to each have different cooking times)
For the dressing – whisk all the ingredients together
Toss the salad leaves with some dressing then add the sprouts and vegetables.
Finnish off the salad with the shoyo roasted sunflower seeds
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