This vibrant salad comes together effortlessly, with ViBERi Freeze-Dried Blackcurrants adding bold flavour and crunch to fresh zucchini ribbons and creamy courgette purée.

Ingredients

• 4 courgettes (green or yellow), ribboned
• 20g salt
• 20ml rapeseed or extra virgin olive oil
•100g Aoraki Blackcurrant with Kāmahi Cold Smoked Salmon.
• 80g feta
• Soft herbs (dill, parsley, marjoram)
• Freeze-dried Blackcurrants
• Dried cornflowers

Method

Blend all purée ingredients until silky smooth.
Salt the courgette ribbons lightly, then toss through the purée.

Top with salmon, crumbled feta, herbs and freeze-dried blackcurrants. Finish with oil and flowers.