Serves 4, 150 calories per serving
You can serve on its own or mix in some smoked salmon , or have a small piece of sumac marinated salmon or chicken breast.
All of the above will come in at under 500 calories

Ingredients

150g of Piccolo tomatoes, halved
3 courgettes, medium
1 ear of corn, husks and fibres removed
1 cup of edamame
1/2 tsp coconut oil, or grapeseed oil

Dressing

parsley, 1 small handful
chopped chives, 1 small handful plus extra to garnish
3 tbsp of olive oil
2 tbsp of lemon juice
water, 1-2 tbsp
1/4 tsp salt
1 tsp maple syrup, or honey
1 avocado
black pepper, to taste

Method
1- Preheat a griddle pan until hot (or alternatively, use a barbecue) and brush the corn with the oil. Place onto the hot grill and rotate every couple of minutes until cooked through with a few charred bits. Leave to cool slightly before cutting the kernels from the cob
2- Meanwhile, turn your courgettes into ‘courgetti’ using a spiralizer or julienne peeler. Discard the seedy middle
3- Blend all of the dressing ingredients in a small blender or food processor until smooth. Taste and adjust if necessary
4- In a large bowl, dress the courgetti with as much of the dressing as desired (you might not need all of it). Add the halved tomatoes, edamame and corn then toss to combine

Recipe supplied by Claudine’s Kitchen

07974070377
claudine_bloom@yahoo.co.uk
www.claudineskitchen.co.uk

Claudines Kitchen