Mixed green vegetable salad

Part 2 in the Easter Feast special here. I am going to make this entry short mainly because it's supposed to show how easy the recipe is. Also, quite a big part of me wants to go drink a glass of Chardonnay at Cornuti. 

This is called the green vegetable salad because...umm...because that's what it is. I literally buy as much green shit as I can and throw it all into a salad. I was lucky enough to find some pumpkin seed sprouts at a food market so I added them. Obviously these are rare but you can use any microherbs as a substitute. Always top it off with some pumpkin seeds and shaved pecorino/parmesan or similar cheese. The visual contrast is pretty cool. 

Okay, stuff you need to feed 6: 

• A few handfuls of rocket
• A few handfuls of baby spinach
• 2 Avocados
• A handful of microherbs or your favourite herbs (flat-leaf parsley is a good one)
• A bunch of tenderstem brocolli
• A punnet of sugarsnap peas
• A cup of frozen peas (This is one that I have no problem cooking from frozen)
• About 5 medium-sized courgettes, sliced lengthways as thinly as possible
• Some pecorino shavings 
• A handful of pumpkin seeds

Okay, what to do:

1. Blanch your vegetables in boiling water. When done plunge them into a bowl of iced water. This will keep the electric green colour. 

2. Rub your courgettes with olive oil and cook over a braai or in a griddle pan. You want them to have charred lines. 

3. Throw your herbs into a big bowl and mix in the vegetables. Halve the avo, remove the pip and scoop the flesh out with a teaspoon. Add avo to bowl. Add some good olive oil and mix to ensure everything is coated. 

4. To serve arrange salad on a platter and garnish with the pumpkin seeds and cheese. Find the best balsamic vinegar you have and use it to dress. 

I sincerely hope you managed that one. If not, maybe we should just quit now. No hard feelings. Now if you'll excuse me, I'm off to get my drink on. 

Cheers,

Jamie Who