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Zucchini, Cherry Tomato and KOJA Warm Salad

Posted by Kate Johansson on

Forget about pasta, this warm salad is your new comfort food! It's great served fresh or even stores well for a couple of days in the fridge. The KOJA Chilli Coconut & Pecan offers a satisfying crunch, extra protein and healthy fats. 

 

Serves: 2 with some leftovers

Prep: 8-10 mins

Cooking: 5-6 mins

Clean up: less than 10 mins

 

Ingredients: all these amounts are approximate

-2 or 3 small zucchinis

-A punnet of cherry tomatoes

-KOJA Chilli Coconut & Pecan Salad Topper

 

Sauce:

-Handful of parsley

-1/2 avocado

-Lemon juice (about 1/2 a lemon)

-50gm Feta, marinated in oil

-Generous splash of olive oil

-8-10 nuts (whatever is in the pantry- I used walnuts. Almonds, cashews, pecans, pinenuts or macadamias also work)

-1 garlic clove- peeled, chopped and then blanched in boiling water for 2 mins

-Salt and pepper

-Dash of warm water

 

 

Go Time:

1. Using a peeler, make ribbons from the zucchinis. Any left over pieces set aside and we'll add them to the sauce.

2. In a medium pan, lightly saute the zucchini ribbons with olive oil and rock salt.

3. In a small bowl, place all the sauce ingredients and spare zucchini pieces and blend. I use a Barmix.

4.  Add the sauce to the pan and heat through.

5. Serve the zucchini and sauce with freshly chopped cherry tomatoes, and top with KOJA Chilli Coconut & Pecan. Drizzle with extra olive oil. 

 

Allergy/ Eating preference alternatives:

For a vegan, dairy free and paleo meal: swap Feta cheese for a dash of coconut cream.

 

This recipe is gluten free and sugar free.

 

Kate xx

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