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.
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.
