Mozarella zucchini salad

1

Slice the zucchini on an angle. Heat up some olive oil. Sear the zucchini on a high heat. Set aside and let it cool off. (The medium heat from the zucchini will make the spinach a little softer and acts as an extra dressing so don’t put them on kitchen paper, trust me 😉✌🏼)

2

Slice the cherry tomatoes in 2.

3

Mix the green pesto with a couple of tablespoons of olive oil. Until liquid and easy to drizzle.

4

Plate up a couple of handfulls of young spinach. Dress the zucchini slices around the plate. Put the mozarella in the middle. Then dress the tomatoes around it. Drizzle with a generous amount of the pesto dressing ( don’t be cheap now 😉☝🏼) Finish with a good amount of black pepper and a little sea salt, and then put some extra spinach leaves on top! 🍃 Et voila 🤗 Bon appetit 👩🏼‍🍳