Ingredients
195g zucchinis
260g baby asparagus
120g fennel bulbs cut into wedges
100g mixed baby salad leaves
40g shoyo sauce
35g roasted sunflower seeds
20g sunflower sprouts
Dressing
8ml macadamia nut oil
6ml balsamic vinegar
6g clove garlic
2g Himalayan rock salt
Method
Use a vegetable peeler to shave the zucchini into long strips.
Brush all the veggies with macadamia nut oil.
Firstly use the asparagus and fennel and cook on a hot pan until they are scorched with sear marks (al dante).
Pour 30g of the shoyo sauce (leave the remaining 10g later for the zucchini) onto the veggies.
It is better the cook the veggies separately because they all have different cooking times, lastly add the zucchini and the 10g of shoyo sauce.
Leave to cool down off the stove.
For the dressing – whisk all the ingredients together and set aside in the refrigerator.
Gently mix the asparagus, zucchini, fennel and sunflower seeds together with the baby salad leaves.
Drizzle the dressing over the salad and top with sunflower sprouts.
Serve and enjoy!
