Keep things fresh with this vegan-friendly dish
Enjoy a summer salad of greens and grains with this vegan recipe. If you're making a few hours ahead, you could transport the courgettes, peas, mint leaves and pea shoots separately and stir them in just before serving
Recipe and image from Picnic (£14.99, Ryland Peters & Small). Photography © Ryland Peters & Small
Heat a griddle pan or grill to hot. Brush the courgettes with oil, sprinkle over the za’atar and cook in batches for 2 minutes on each side until tender and seared. Remove from the heat and set aside.
Tip the peas into a pan of boiling water, cook for 3 minutes, then drain and set aside.
Tip the pouches of grains into a large bowl and break up with a fork.
For the dressing, whisk together the lemon zest and juice, harissa and 3 tbsp olive oil. Add to the grains and toss to coat evenly.
Gently combine the courgettes, peas, mint leaves and pea shoots with the dressed grains and pack into an airtight container for your picnic.
