Layered Lasagna Salad

• 1/2 bunch basil
• 50 g almonds
• 1 tbsp balsamic vinegar
• 100 ml olive oil
• 300 g courgette, cut into thin strips
• 200 g carrots, very thinly sliced on a mandolin
• 150 g radishes, very thinly sliced on a mandolin
• 250 g romaine salad head, leaves torn off
• 2 small red onions, finely sliced + some for garnish
• 2 stalks parsley, chopped

1. For the pesto, grind together the basil, almonds, vinegar and oil in a food processor. Season with salt and pepper then set aside.
2. Heat a pan of water and blanch the zucchini strips for 1 min then drain and set aside.
3. Line an 8 inch loaf pan with foil and layer in the prepared vegetables and lettuce, sprinkling each layer with the pesto. Cover with foil, place something heavy on top and refrigerate for 30 mins. To serve, remove from the pan, cut into slices and garnish with onion and parsley.

basil, almonds, balsamic vinegar, olive oil, courgette, carrots, salad head, red onions, stalks parsley

Taken from recipes-plus.com/api/v2.0/recipes/19963 (may not work)