Carrot-Zucchini Salad

INGREDIENTS:

Carrots - 2, chopped into cubes and blanched
Zucchini - 1, chopped into cubes
Flax Seed - 1 tsp, dry roasted

Dressing:

Olive Oil - 2 tbsp
Salt - to taste
Black Pepper - 1/2 tsp, freshly ground
Soya sauce - 1/2 tsp (optional)


Bring 1/2 ltr of water to boil in a saucepan. Add in the chopped carrots and boil for 4 mins. Do not completely cook it. It should just turn a little soft but, still maintain its crunch. Drain off the water and keep the carrots aside.

Heat 1 tbsp olive oil in a pan. Add in the zucchini and stir fry for about 2 mins. Then add in the carrots and switch off heat. Transfer to a bowl. Now, add another tbsp of olive oil, salt and pepper and mix well. If using soya sauce, you can include that also at this point. Top it with flax seed and serve!


Tips:
You can use sesame seeds, roasted pumpkin seeds or peanuts as topping.