Roasted courgette vegan cheese and blackberry salad
Summer is here to stay and I started having lots of salads for dinner which give me great energy and as always lift my mood. This is so far my favourite one. The combination of all ingredients is just heaven and the colours of the different vegetables and fruits are just a joy for the eyes, palate and mind.
What you need:
Green salad (I used a mix of green leaves, butternut squash, carrot and beetroot)
Vegan cheese (3-4 slices)
Blackberries (a small cup)
Watermelon (2-3 slices)
Ground roasted hazelnuts (a tablespoon)
Lime juice (half a lime)
A drizzle of honey
Extra virgin olive oil
Start by pre-heating your oven to 180C/fan 160C, gas 4. Cut the courgette to make some wide ribbons and place them onto a foiled tray with a drizzle of olive oil and a pinch of salt if you wish. Cook your courgette ribbons for about 15 minutes, until they become crispy. Remove and leave to stand. On a frying pan lay the vegan cheese slices and let the water from the cheese evaporates, cook them through until golden adding the blackberries. Once ready, leave the vegan cheese to cool down for a few minutes while you lay the mixed salad on your plate. Add the remaining ingredients on the plate and enjoy!
Super quick, super nutritious, super delicious!