Seasonal Recipe: Shaved Courgette Salad with Chickpea Rice

1. Start by cooking the chickpea rice for 10 minutes in boiling water to slightly undercook and keep a bit of a crunch for your salad.
2. In the meantime, wash and shave both courgettes with a potato peeler or a mandolin. Place the shaved courgettes into a large bowl and cover them with water. Allow them to soak for 10-15 minutes to soften.
3. Place the hazelnuts onto a baking tray and toast them in the oven at 160c for 8-10 minutes, then carefully remove them and allow for them to cool down.
4. Let’s prepare the lemon/dill dressing! Place the lemon juice, vinegar, dill, olive oil, salt and pepper into a food processor and process for 30 seconds or until all ingredients for the lemon & dill vinaigrette are well combined.
5. Assemble your salad! Remove the courgettes from the soaking water and toss them in a bowl with cooked chickpea rice and spinach leaves. Cut your cherry tomatoes in half and add them to the bowl. Drizzle the salad with the lemon & dill vinaigrette and sprinkle with the fresh dill and toasted hazelnuts before serving