Summer ribbon salad

To create the perfect summer ribbon salad try using a vegetable peeler to create strips of zucchini. For some more colour use carrots and chickpeas! The simplicity of the lemon dressing gives a fresh final touch.


A serving tray filled with a summer ribbon salad


  • 1 zucchini

  • 1 can of chickpeas 

  • 2 tbsp. olive oil 

  • 1 tbsp. thyme

  • 1 tbsp. paprika

  • 2 carrots 

  • 1 cucumber

  • ½ sugar leaf salad or any other kind of salad you prefer

  • 1 orange (optional)

  • ½ lemon 



  • Turn your oven on, on 200°C.

  • Drain the chickpeas and wash the zucchini. Chop your zucchini into medium size chunks and in a bowl, mix together the zucchini chunks, chickpeas, thyme, paprika and olive oil. Then add it to a oven tray with parchment paper and tuck it in the oven for 40 min. 

  • While the zucchini and chickpeas are in the oven, prep the rest of the ingredients for the salad.

  • Wash the cucumber and peel the carrots. With your peeler begin to cut lengthwise on the carrot and cucumber, so you get long peels - this is also called a ribbon shape. When done add it to a salad bowl and squeezed over some lemon juice.

  • Then wash you sugar leaf salad and cut it into really thin slices. When done, add it to the salad bowl.

  • Then peel your orange and divide it into slices (you can choose to cut it into smaller chunks, if you prefer that) and add it to the salad bowl. 

  • When the chickpeas and zucchini have been in the oven for 40 m. take it out and mix it in with the rest of the fruit and veggies in the salad bowl.

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