serves 4 hungry people
1 bunch english spinach or rocket
1 ripe avocado
Turmeric Vinaigrette Dressing
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice (approximately 1 lemon)
1 Tbsp apple cider vinegar
1/4 tsp turmeric powder
1 small red chilli, finely chopped
2cm piece fresh ginger, finely grated
1 cup almonds
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
1/2 tsp sea salt
To make the dressing, combine all the ingredients in a jar and shake until combined.
To make the dukkah, place the almonds into a 160ºC oven and bake until they just start to change colour, approximately 10 minutes. Remove and roughly chop. Meanwhile, place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices, this should only take a minute or two. Remove the seeds from the pan and combine with the salt and chopped almonds. Store in an airtight jar at room temperature.
To prepare the salad, wash the zucchini and cut off the ends. Use a vegetable peeler to peel long strips, turning the courgette every so often until you have no more green left. Wash and drain the greens and prepare the avocado.
To assemble the salad, toss the zucchini and greens into a mixing bowl and combine with 1/2 cup of dressing and 3/4 cup of dukkah. Toss to combine. Place a portion into a serving bowl and top with avocado slices and another sprinkling of dukkah.
Once assembled, this salad will keep for up to 3 days in the fridge in a sealed container.