A salad with courgette, white beans and Violife dressing

Ingredients

• 200 g Violife Creamy
• 2 large lemons, zested and juiced
• 100 ml extra virgin olive oil
• 1 clove of garlic
• freshly cracked black pepper and flaky sea salt to taste
• 50 g of basil
• 50 g of mint
• 30 g of pistachios
• 30 g of walnut pieces
• 20 g of toasted pine nuts
• 500 g cooked bulgur wheat
• 500 g courgettes, cut into 1cm pieces
• 20 ml chilli oil
• 1 lemon, juiced
• 400 g of Violife Greek White
• 1 portion of pomegranate seeds
• 200 g baby spinach leaves
• 200 g rocket