‘For when it’s too hot for a pie.’


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Serves: 4

Preparation time: 10-15 minutes

Cooking time: 10 minutes


For salad:

  • 2 courgettes, finely chopped or processed until it becomes rice like
  • 1 pak choi
  • 3 spring onions
  • ½ head of romaine lettuce
  • 1 bell pepper
  • 1 tablespoon of pumpkin seeds
  • 1 lemon wedge

For dressing:

  • 1 tablespoon of miso paste
  • 1 tablespoon of peanut butter
  • 1 tablespoon of soy sauce
  • 2 tablespoons of apple cider vinegar
  • 1 teaspoon of garlic granules

Nutritional value per serving:

  • Calories, kcal 85.2
  • Fat, g 3.8
  • Saturates, g 0.7
  • Carbs, g 10.1
  • Sugars, g 5.2
  • Fibre, g 3.4
  • Protein, g 5.1
  • Sodium, g 0.430


  1. Firstly, chop all the vegetables, minus the courgettes, and combine in a salad bowl.
  2. Next, cook through the courgette and add the salad, mixing well.
  3. Then, add all the dressing ingredients to a frying pan over a medium heat, mixing to combine. Continue cooking until the dressing starts to become thick; add as much water as you need until the dressing reaches a preferable consistency.
  4. Finally, combine the dressing and salad, serve with a lemon wedge, and sprinkle with pumpkin seeds.

Awesome peanut and courgette salad


  • You totally don’t need to put courgette in this, as I realise not everyone loves courgette as much as I do – it’s a great salad either way!

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