A Courgette and Asparagus Salad like no other

Lunch & Dinner
Written By Sarah Ann Macklin, ANutr
 
SERVES: 4 | PREP TIME: 10mins | COOK/bake/chill TIME: 15mins
PER SERVING
CALORIES: 368 | FAT: 18G | CARBS: 32G |  PROTEIN: 15G

Indulge in a vibrant and refreshing medley of flavours with this exquisite courgette and asparagus salad. The combination of these two vegetables creates a harmonious balance of freshness and earthiness, making this salad a perfect choice for those seeking a light and wholesome meal.

Ingredients

  • 1 1⁄2 tablespoons extra-virgin olive oil

  • 1 large courgette (sliced)

  • 125g asparagus spears

  • 500g cooked puy lentils

  • Juice from 1⁄2 lemon

  • 1 garlic clove (crushed)

  • 40g black olives (diced)

  • 50g sun-dried tomato (diced)

  • 35g flaked almonds

  • Large handful of fresh parsley (chopped)

  • Large handful of fresh coriander (chopped)

  • Salt and pepper to season

  • 4 tablespoons Greek yoghurt (or dairy free alternative)

  • 1 heaped tablespoon tahini

Method

  1. Begin by heating 2 pans on a medium heat. Split the olive oil between the two, add the courgette slices to one and the asparagus spears in the other.

  2. Cook both for 5 minutes ish before turning them over to cook on the other side. The courgette should be nice and caramelised. Cook for a little longer if required.

  3. On a large serving plate add the cooked puy lentils, lemon juice, crushed garlic, diced olives and sun-dried tomatoes, 3⁄4 of the almond flakes, and 3⁄4 of the fresh herbs. Add 1⁄2 teaspoon salt and a generous pinch of pepper then combine.

  4. Load up the cooked asparagus and courgette slices.

  5. Top with Greek yoghurt, tahini and the remaining herbs and almond flakes. Enjoy.

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Sarah Ann Macklin, ANutr

Sarah Ann Macklin, is hailed as the Jamie Oliver of the nutrition world by Marie Claire. Sarah is an award-winning AfN-accredited nutritionist, and is well-respected in her field.

She is a renowned podcast host, public speaker, TEDx speaker, international model, and health journalist, and was named Woman of the Year in 2019 by Rake Magazine.

In addition to her personal accomplishments, Sarah Ann founded the Be Well Collective, a not-for-profit organization that focuses on preventative mental health initiatives. Her top 4 UK podcast, Live Well, Be Well, has garnered significant success and furthered her reach in the health and wellbeing space.

In 2018, Sarah Ann presented her findings on dietary guidelines and their connection to the Type 2 diabetes epidemic at the European Parliament in a campaign called "Big Food and Big Pharma: Killing for Profit?" Two years later, she launched a public health campaign through her book, The Great British Veg Out, which encouraged the UK to implement its 5-a-day initiative gaining support from Gary Barlow to Victoria Pendleton.

Drawing from her 15 years as a successful international model, Sarah identified the lack of nutritional guidance for young women and men in the industry. This inspired her to establish the Be Well Collective, which has since hosted education summits for up to 500 attendees at a time, conducted over 20 workshops, and launched two mentoring programs, as well as providing online resources weekly.  So far, Sarah and her organization have supported over 1000 young people in person, providing essential and sometimes lifesaving services.

Sarah's 2019 TEDx talk, "Are models, role models?" further solidified her role as a recognized public speaker on physical and mental health. She has also contributed to esteemed publications such as the Financial Times, Telegraph, Evening Standard, Women's Health, Esquire, Mr Porter, and Harper's Bazaar.

https://www.youtube.com/@livewellbewellsarah
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