Cornbread with Zucchini & Tomato Salad - Vegan Recipe

Ingredients

• 2 1/2 cups cornmeal or polenta
• 1 3/4 cup oat milk (or plant-milk of choice)
• 1/2 teaspoon baking powder
• 1/2 teaspoon bi-carb soda
• 2 teaspoons salt
• 2 tablespoons flaxseed mixed with 4 tablespoons water
• 1/2 cup + 2 tablespoons vegetable oil
• 4 tablespoons cultured oat butter, softened (or vegan gluten-free butter)
• Pinch salt
• [Zucchini Tomato Salad]
• 1 yellow zucchini (green will be fine too)
• 1 tablespoon extra virgin olive oil
• Pinch salt & pepper
• 1 punnet ripe cherry tomatoes (multicoloured if possible)
• 2 teaspoons fennel seeds
• 1 bunch basil
• 1 bunch parsley
• 1 bunch dill
• [Dressing]
• 2 tablespoons golden syrup
• 4 tablespoons lemon juice
• 1/2 teaspoon salt & pepper
• 8 tablespoons extra virgin olive oil