QUICKER THAN TOAST COURGETTE SALAD

Serve up this super-speedy salad as a side dish with any entree.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 1  handful  pumpkin seeds (preferably ‘crispy’ activated)
• 1  tablespoon coconut oil
• 1  courgette
• 2  tablespoons extra virgin olive oil
• 2  teaspoons  balsamic vinegar
•  sea  salt and black pepper
•  some  dried chili pepper flakes
• 1  egg

Directions

1. Toast the pumpkin seeds in a dry frying pan over a medium heat, shaking the pan every minute or so until the seeds are golden and start to puff up and jump around the pan.
2. Melt the coconut oil in a frying pan over a low heat and, when hot, crack your egg into the pan to fry.
3. Meanwhile, wash the courgette, wipe it dry, hold onto the stalk end and grate into a pile on a plate.
4. Top the courgette with your seeds, fried egg and drizzle over the extra virgin olive oil and vinegar and sprinkle with salt and pepper. Et voilà!