One of the great perks of (mostly) working from home is … lunch! My favorite lunch is leftovers, and I often cook extra in order to have some tempting leftover food in my fridge. But I am also partial to a quick and healthy recipe I can throw together if the mood strikes me. And this courgette (zucchini) and pumpkin seed salad recipe ticks all of the boxes for me. Made with ingredients I usually have to hand, it takes barely five minutes to put together – yes, “quicker than toast”.
This is my favorite recipe from Hemsley + Hemsley’s stylish and appealing “The Art of Eating Well” cookbook Do try it next time you are about to have toast for lunch. It is one of those simple recipes where the result is more than the sum of its parts.
“Quicker than Toast” Courgette (Zucchini) and Pumpkin Seed Salad (adapted from a Hemsley + Hemsley recipe)
1 medium courgette, rinsed and wiped dry
1 small handful of pumpkin seeds, about 25 g
a few drops of balsamic vinegar
about 1 tablespoon olive oil
sea salt and freshly ground pepper
Serves one lucky person
Toast the pumpkin seeds in a dry pan on the hob, giving the pan a shake from time to time, until the seeds are golden and crackling (about five minutes).
While the seeds are toasting, grate the courgette onto a plate. I use the coarse side of a box grater for this.
When the seeds are ready, tip them onto the courgette immediately – the heat from the seeds will soften the courgette slightly.
Toss with the balsamic vinegar and olive oil, and season to taste with sea salt and freshly ground pepper.
Eat right away.