recipe1_2017

Serves 4-6

Ingredients

  • 8 zucchini 1.2kg
  • sea salt
  • 150g bunch of asparagus
  • 2 spring onion bulbs finely sliced
  • 1-cup mint leaves
  • 1 cup flat parsley leaves
  • 200g Greek feta
  • 3/4 cup slivered almonds toasted
Lemon Dressing
  • Juice 1 lemon
  • 1/4 cup Colavita Olive Oil
  • 1 garlic clove grated
  • Pinch sea salt and black pepper

Instructions

  1. Dressing add the lemon, oil and garlic and mix together until well combined add a good pinch of salt and pepper. Adjusting the oil and lemon to achieve a balanced tangy dressing.
  2. Next prepare the zucchini noodles. Using a julienne peeler, food processor or just a simple box grater shred it into long strips. Place in a colander add a large pinch of salt and allow it to sit for 20 minutes this will draw out any excess moisture.
  3. Using a sharp knife finely slice the asparagus into strips.
  4. Combine the zucchini noodles ,asparagus strips spring onion and herbs stir through the lemon dressing crumble over the feta and serve topped with slivered almonds.