Ingredients
2 large handfuls of spinach, thinly shredded
1/3 bunch of kale thinly shredded
1 cougette spiralled or thinly diced
1/2 bunch asparagus (about 5 spears), chopped into 1 cm pieces
2 cloves garlic, crushed
1 cm fresh ginger, finely grated
1/2 bunch coriander
3 bulbs spring onion , thinly sliced
2tbsp hemp seeds
1/2 lemon, juiced
1tbsp coconut oil
1tbsp olive or flax oil
Instructions
1) Warm the coconut oil in a large pan, and once warmed add the kale, spinach, zucchini,scallions and asparagus and cook for 4-6 minutes
Once it is cooked through, add the garlic, ginger, coriander and hemp seeds and cook for afurther 2 minutes
Remove from the heat, squeeze in the lemon, drizzle with a little extra olive or flax oil, andserve!
You can optionally serve with some quinoa or buckwheat groats.