Recipe: Meatless Monday - Zucchini salad with lemon, caperberries & pumpkin seeds

Pathetically, I love a kitchen gadget. Whilst those around me are trying to de-clutter their lives, I seem to be filling mine with more and more kitchen appliances and gadgets.  This fabby veggie spiraler is great for turning zucchini and carrots into noodles and lots of raw foodies swear by them.  So, as I'm eating a lot more raw and vegan food, of course I had to get one!

And boy, do I my veggie spiraler!  It's so easy and fun to use.  And this recipe is a cinch.


Zucchini salad with lemon, caperberries and pumpkin seeds


2 raw zucchini, spiraled into noodles (or you could grate them)
Juice of one lemon
3 tablespoons caperberries, cut into halves or quarters
handful of pumpkin seeds
1/2 bunch of parsley, chopped


Combine all ingredients in a bowl. Voile!


Non-vegans can add shaved reggiano or similar cheese.  I also roasted my pumpkin seeds (don't throw them away! Roast them!) but raw foodies can just use raw nuts or seeds.