Zucchini, Cherry Tomato and KOJA Warm Salad

October 20, 2015

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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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