- Slice courgettes into large chunks/slices (use a variety of colours if possible)
- Wash several thin spring onions
- Grill on BBQ or grill plate (gently)
- Add to a bowl
- Toast 200g hazelnuts
Meanwhile: place baby spinach in a bowl and add the courgette and spring onion. Add the hazelnuts and top with dressing:
Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Finely chopped chilli
- Juice of 1/2 lemon and zest
Add to the salad.
