Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

2 Large Courgettes

1 Jar of Marinated Green Olives

3 Beetroots, peeled and cut into segments

A Handful of Baby Spinach

A Bunch of Fresh Thyme

100g Almonds, with skin on

200g Greek Feta, chopped

8tbsp Extra Virgin Olive Oil

3tbsp Red Wine Vinegar

Some edible flowers

Lucinda Hamilton and her team at Cocolicious in Cranbrook create a fresh, seasonal lunch menu to enjoy with friends...

  1. Pre heat oven to 200°C.
  2. Peel and cut the beetroots into segments and place on baking tray. Scatter with thyme and drizzle with olive oil. Bake for about 15 minutes until slightly caramelised. Put aside until ready to use.
  3. Place the almonds on baking tray and toast lightly in the oven for about 5-10 minutes, watching to make sure they do not burn. Set aside until ready to use, and then chop roughly.
  4. Cut the olives in half.
  5. When ready to serve, assemble your salad. Spiralize the courgettes, place in serving dish, sprinkle with pepper and salt, add the washed and dried baby spinach, beetroot with all the roasting juices, olives, almonds and feta cheese. Drizzle with the vinegar and olive oil, season to taste.
  6. Decorate with the edible flowers and serve.

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