- 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 courgettes
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt08635c521166d8f0/635f71356fd5b567ca44544f/courgette-and-almond-salad-with-balsamic-and-oregano-dressing.png?width=570&height=251&format=png&quality=95&crop=910%3A400)
Courgette zoodle salad
Serves: 4
Prep: 10
Cook: 5
Ingredients
Method
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.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.Step 3
Wash the courgettes, then trim off the top and bottom. Using a spiralizer, cut into ‘zoodles” or use a regular potato peeler to cut long thin strips.Step 4
Place the courgettes and almonds in a large serving bowl. Add the dressing and toss to combineStep 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.