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