A green salad that is refreshing, cooling and a perfect side to chicken, turkey, ham or trout this Christmas.

INGREDIENTS

• 3-4 x zucchinis and/or golden squash
• 2 x bunches of asparagus
• 1 x packet of salad kale or baby spinach leaves (120g)
• ½ punnet of Alfalfa sprouts 
• 100 g pecorino (shaved or grated)
• 1 x pot baby curly parsley (or any other micro herb)
• 1 cup raw hazelnuts

• 1-2 tsp Dijon mustard
• 1 cup olive oil
• 2 x lemons (juice only)
• fine sea salt

METHOD

1. To cook the asparagus prepare a medium-sized pot filled with water and bring to the boil. Remove the ends of the asparagus either by slicing them off or snapping them off using your hands. Once the water is boiling, place the asparagus into the boiling water for 30 seconds. Remove the asparagus and place into a chilled bowl of water and into the fridge. 
2. Toast the hazelnuts on a dry frying pan until darkened and the skin begins to slightly come off. Set aside. 
3. Using a mandolin slice the zucchini/golden squash very finely or use a kitchen shaver or sharp knife to create very fine and long slices. Place the zucchini in a large salad mixing bowl. Add the kale, the sprouts, the pecorino cheese, the parsley and the hazelnuts. 
4. Remove the chilled asparagus from the bowl of water and slice each one in half longways. Add to the salad bowl with the rest of the ingredients. Mix all the ingredients together.
5. Prepare the lemon dressing by placing the mustard, olive oil, lemon juice and salt into a food processor or blender and process until smooth. 
6. Dress the salad when ready to serve and sprinkle with extra salt!

Prep time: 15 minutes.
Cook time: 2-3 minutes.
Serves: 6-8.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.