ZUCCHINI “SPAGHETTI” SALAD WITH WILD GARLIC PESTO

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

2 medium zucchini

1 1⁄3 cup (200 g) cherry tomatoes

FOR THE PESTO

1⁄3 cup (50 g) pine nuts

2 oz. (60 g) wild garlic

5 tbsp. extra virgin olive oil

2 tsp. yeast flakes

1/2 tsp. lemon juice

1 tsp. sea salt

pinch of freshly ground black pepper

pinch of sugar

NUTRITIONAL VALUES

Calories: 570kcal
Fat: 51.5g (6.4g S.Fat)
Carbs: 26.1g
Protein: 10.7g
Sugar: 7.9g
Sodium: 972mg

METHOD

To make the salad, spiralize the zucchini into long, thin "spaghetti" shapes with a spiralizer. Alternatively, make long, thin slices with a potato peeler and then cut these into fine strips with a knife. In a bowl, combine the zucchini "spaghetti." Cut the tomatoes in half and toss them with the zucchini.

To make the wild garlic pesto, lightly toast the pine nuts in a dry pan until the aroma begins to release. Combine the wild garlic, oil, yeast flakes, lemon juice, salt, pepper, and sugar in a mixing bowl. Using a handheld blender, purée the ingredients to the desired consistency (fine or coarse).

Mix the pesto and zucchini spaghetti salad together before transporting, or pack them separately to take with you. Salad should be served cold.