Courgette and Pea Salad
31st Jul, 2019


  • 2 courgettes
  • Handful cashews
  • Handful mint
  • Handful basil
  • Handful of mixed toasted seeds
  • 100g cooked peas
  • 1 tbsp olive oil
  • 1/2 tsp Malden salt
  • 1/2 tsp cracked black pepper

Equipment required:

  • Spiraliser or julienne peeler

This is the perfect summer salad - vibrant, fresh and ready in under 10 minutes. With it being courgette season in the UK it’s a great time to choose local and support our UK farmers, they’ll taste better too!

  1. Prepare the courgettes using a julienne peeler or spiraliser. Place the courgetti on a large platter.
  2. Place all the other ingredients on a large chopping board and roughly chop together for a coarse pea pesto topping.
  3. Place the topping on the courgetti, add a glug of olive oil and serve - hey pesto!

Squash Bread

Our autumn menu will see us launch this amazing new squash bread as the perfect autumnal breakfast. And as we are sharers, we wanted you guys to have first dibs on the recipe. Honestly, this recipe is fool-proof, with just a few simple ingredients and a loaf tin needed, you’ll be dining on squash bread all week long.

Cardamom & coconut porridge, blackberry compote, apple & bee pollen

This month The Detox Kitchen competed amongst the porridge greats in Rude Health’s 2015 Porridge Championships. We created a cardamon and coconut sprouted oat porridge with blackberry, beetroot and lime compote, bee pollen, coconut yoghurt, apple and honey pecans.

Superfood salad

We were all feeling a little blue today so Oli decided to make us a delicious superfood salad for lunch. This is the perfect immune boosting meal, packed full of anti-oxidants and vitamin C.

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