'This crunchy salad is perfect for any occasion and will provide colour to any setting,' says Chef Peter Manifis who created this zucchini and beetroot "slaw-salad" for vegetables WA
In a large bowl, whisk together the dressing ingredients to make the lemon vinaigrette. Combine the grated zucchini and beetroot with the snow pea sprouts, pine nuts and currants in a bowl and toss well.
Let set for 20 minutes to marinate at room temperature. Serve and enjoy.