400 g
zucchini "noodles" ½ cup torn basil leaves flesh of 1 ripe avocado 1 cup peas (fresh or frozen) plus more for garnish ¼ cup walnuts, chopped 1 tbsp lemon juice 1 clove garlic, mashed ¼ tsp salt ¼ cup olive oil black pepper to taste crumbled feta or grated parmesan for topping (remove for a vegan meal) chopped walnuts for garnish (optional) Instructions If you are using frozen peas, quickly blanch them in boiling water and then refresh the peas in iced water Add the basil leaves, avocado, peas, walnuts, lemon juice, garlic and salt to a food processor and pulse until finely chopped Add the oil and continue to process until you have a thick paste Add fresh ground pepper to taste, check the seasoning and add more salt or lemon juice to taste Gently mix the zucchini noodles with the pesto until all the noodles are coated Top with crumbled feta or parmesan cheese and chopped walnuts Serve immediately 3.5.3208
Add the potatoes and peas to a bowl and toss with the pesto, vinegar and mint. This sunday I had a braai/BBQ with a bunch of friends, the tradition in our friendship group is to bring our own food and we cook it together
Young and Hungry | delicious doesn't have to be difficult
It’s super easy to throw together – just toss some cooked egg noodleswith shredded rotisserie chicken, some frozen mixed veggies, and a couple of cans of classic condensed chicken noodle soup
This is gluten free and lower in fat, all thanks to the great zucchini noodle. ZUCCHINI PASTA SALAD – serves 4 – 6. 1 large zucchini, spiralized. 1 large zucchini, spiralized
Then it often happens that by the time I get home the feeling has been replaced with a hankering for a rather large cup of tea (grocery shopping does that to a girl) and the avocado thing is temporarily forgotten, inevitably to return the next day
You can add a cup of Parmesan to the mixture if you like but I prefer it without. I thought I would try my hand at making a Coriander Pesto as an alternative to Basil Pesto
Mix the noodles in with the vegetables. The salad will be delicious without too. 4 pkts instant noodles (ramen – 2minute noodles), cook as per instructions on packet
Season well with salt and pour the mixture into a large well-greased ovenproof dish. 500gr zucchini grated. 1Place the grated zucchini into a colander and squeeze out the excess water and place in a large mixing bowl together with onion,garlic paste and chopped coriander. 1Beat together the yoghurt, oil and eggs and add to the zucchini mixture. 1Top with feta cheese and chopped peppadews
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As the name of this post suggests, the two main ingredients in this soup are zucchini and leek, but I also included potatoes for creaminess and texture
Young and Hungry | delicious doesn't have to be difficult
1 very ripe avocado. Combine all ingredients in a blender, process until creamy. Store in an airtight jar or container in refrigerator, will last approximately 1 week
Line a baking sheet with. Slice zucchini into thin medallions, about the thickness of a quarter. parchment paper or nonstick foil, and spray with canola oil
I’ve paired it with basil pesto to create a loaf of bread with a punchy flavour and a crunchy texture that begs for lots of butter and a slice of white cheddar cheese
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