Zucchini and beetroot salad

This recipe was created for Vegetables WA by Chef Peter Manifis

Serves: 4
Preparation time: 30 minutes
Difficulty: easy


4 cups grated raw zucchini
2 cups grated raw beetroot
1 cup snow pea sprouts
3 tablespoons pine nuts
1/2 cup currants


4 tbsp olive oil
2 tbsp honey
1/2 cup fresh lemon juice
1 clove garlic, grated
1 tsp sea salt
1/2 tsp pepper


  1. In a large bowl, whisk together the dressing ingredients to make the lemon vinaigrette.
  2. Combine the grated zucchini and beetroot with the snow pea sprouts, pine nuts and currants in a bowl and toss well with dressing.
  3. Let set for 20 minutes to marinate at room temperature. Serve and enjoy.