Zucchini zoodle salad

Serves: 4
Prep: 10
Cook: 5

This simple salad can be served as a side dish or a light main meal.

Ingredients

  • 3 tbsp oregano leaves, stalks removed
  • 50ml sunflower oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 tbsp Marmite™
  • 100g blanched almonds, roughly chopped
  • 4 medium zucchinis

Method

  1. Step 1

    Finely chop the oregano leaves and place in a small jug. Add the oil, lemon juice and Marmite™ and mix. Allow to infuse.

  2. Step 2

    Heat a dry frypan on medium to low heat. Add the almonds and using a wooden spoon, stir continuously. Once golden, tip them out onto a plate to prevent them overcooking.

  3. Step 3

    Wash the zucchinis, then trim off the top and bottom. Using a spiralizer, cut into ‘zoodles” or use a regular potato peeler to cut long thin strips.

  4. Step 4

    Place the courgettes and almonds in a large serving bowl. Add the dressing and toss to combine

  5. Step 5

    Garnish with fresh herbs to serve.

Tips

  • This salad can be made with any nut or seed you prefer – toasted walnuts, pumpkin seeds or cashews are great substitutes.
  • For extra protein add crumbled reduced-fat feta or grated hard cheese like Parmesan.

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