3Tbspolive oil2 for the dressing and 1 for grilling the zucchini
1Tbspricottaoptional (omit it for the vegan/dairy-free version)
½orange
your favorite pre-washed salad mix2 generous handfuls per portion
Instructions
Cut the zucchini into long, 7mm thick strips. You will use 2 strips per portion. Cut the strips in a zig-zag and grease with olive oil. Add salt, pepper, and dry oregano and grill.
Once the zucchini is done, all that's left is to assemble the salad.
Add 2 generous handfuls of salad leaves on each plate. Drizzle the salad with olive oil and freshly squeezed orange juice.
Add the tomato slices, beetroot cubes, pesto, ricotta, olives (divide the quantities between the 2 plates) and add some fresh oregano and basil leaves on top.
We served the salad with wraps, heated in the oven.