- 1 Courgette
- 2-3 Tblsp Pumpkin Seeds
- Drizzle Good Quality Extra Virgin Olive Oil
- Drizzle Good Quality Balsamic Vinegar
- Sea Salt + Black Pepper
Toast your pumpkin seeds in a non-stick pan on a medium heat. You will know they are done when they start popping. Meanwhile, wash and dry your courgette and grate on the course side of the cheese grater. Combine all of the ingredients in a bowl with your olive oil and vinegar to your taste (about 1 tablespoon of both is perfect) and serve immediately. Great on its own for lunch or as a side for dinner.
Courgettes are a good source of potassium and vitamin C. The skins are a great source of fibre and eating raw courgette is very alkalising. The water content combined with the fibre make this a great low cal, filling option if your looking for something light. Pumpkin Seeds are little powerhouses. They contain magnesium and manganese, copper, protein and zinc and can also have an alkalising effect on the body.