Spring Salad

This is a cool salad, perfect on a breezy Spring lunch. Prepared in a few minutes, it will take even less time to eat it.

Serves 2:

1 ripe papaya, peeled and diced

2 small cooked beetroots, diced

1 courgette, peeled and cut into fine ribbons

a little sunflower oil

1 teaspoon capers

4 cocktail gherkins, finely sliced

2 tablespoon vinaigrette

a few basil leaves to decorate

salt and pepper

  1. Heat the oil in a wok and toss the courgette ribbons for a few minutes. Reserve.
  2. Line the bottom of sundae glasses with the beetroot dice, season.
  3. Add the papaya dice, the courgette ribbons, the gherkins and capers, season , drizzle with the vinaigrette and decorate with basil leaves.

Bon Appétit!

Tip: To give the vinaigrette an extra lift, I use spicy olive oil in which small chilli are marinating, Maille mustard with seeds and red wine vinegar infused with shallots.

 

 

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