Optimistic Spring Salad!

The sun was out ALL DAY! That warrants a lovely swim and a energy boosting salad I think. I have recently bought Yotam Ottolenghi cookbook called Tender, which has been a real inspiration. I've always loved veg, but Ottolenghi takes them to the next level. And yes! He is a fan of LittlePod! I can't wait to visit his restaurant, I'll keep an eye out for vanilla-based meals - apparently he uses LittlePod in the kitchen.

My spring salad has all the sweetness and freshness that Spring has to offer, with a little chilli kick to help shrug off the last fingers of Winter. Enjoy as a light dinner or perfect packed lunch. I'm doing both!



Optimistic Spring Salad
serves 2

Ingredients:
1 x courgette
1 x carrot
1 x sweet red pepper
1 x smoked mackerel fillet
10 cherry tomatoes
4 freshly picked basil leaves
1 tbsp sesame seeds

1 tbsp organic olive oil
1/2 tbsp agave syrup
juice of 1/2 a lemon
1 x garlic clove, finely chopped
1/2 tsp dried chilli flakes
1 tsp LittlePod vanilla extract

Instructions:

Top, tail and peel the carrot, and don't put your peeler away! Peel the rest of the carrot into wide ribbons, and do the same to your washed courgette. Quarter the cheery tomatoes, and use scissors to chop the basil leaves into thin strips. Add these all to a large mixing bowl, and crumble in the mackerel fillet. Add the sesame seeds and mix with salad servers.

To make the dressing, combine all the remaining ingredients in a small jug, using a spoon to mix well. Pour this all over your salad, and toss, coating everything in the dressing.

Serve with a fresh white wine, it's that easy! Believe me, this is going to become a favourite.