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Gluten Free/Vegan Pesto and Sun-dried Tomato Courgetti Salad

Servings 0

Ingredients

  • 1/3 of a jar of Sacla' Free From Basil Pesto
  • 250g Courgette spiralised
  • Handful of pine nuts lightly toasted
  • Sundried tomatoes I used 4 chopped
  • Cherry tomatoes halved (as many as you like!)
  • Handful of fresh basil leaves
  • 1/4 Lemon squeezed

Instructions

  • Slightly soften your courgetti in a frying pan/wok, this literally takes a couple of minutes. I often find that I don't need to even use any oil, as there is lots of moisture within courgette anyway. However, you could add a touch of garlic infused oil if you wish for flavour.
  • Remove your courgetti from the heat and stir in your basil pesto. I allow the courgetti to cool at this stage.
  • Place the courgetti and pesto into your serving dish and mix in your fresh basil leaves, cherry tomatoes and sundried tomatoes.
  • Sprinkle on a few toasted pine nuts.
  • Season with salt, pepper and squeeze a little lemon on top.
  • Enjoy!

Notes

You don't have to cook your courgetti at all if you don't want to, I just prefer it slightly softened.