*This recipe is gluten-free according to industry standards
Ingredients
- courgettes 2
- carrot 1, shredded
- green beans 100g, cooked and cut into 8cm pieces
- cherry tomatoes 100g, halved
- lime 1, juiced
- tamari 1, tbsp
- palm sugar or soft brown sugar 1 tbsp
- bird’s eye chilli 1, finely sliced
- coriander a small bunch, torn
- mint a small bunch, torn
- roasted peanuts chopped to make 1 tbsp
Method
-
Step 1
Use a spiraliser to make long, thin courgette strands and add these to a bowl with the carrot and green beans. Add the cherry tomatoes, lime juice, tamari, palm sugar and chilli to a mortar and mix and bash together with a pestle. Pour over the courgette and mix well. Leave to marinate for 15 minutes.
-
Step 2
Add the torn coriander and mint to the courgettes and toss well. Serve with a sprinkling of chopped peanuts.
Nutritional Information
- Kcals 177
- Fat 5.1g
- Saturates 0.9g
- Carbs 20.3g
- Sugars 17.7g
- Fibre 7.5g
- Protein 8.7g
- Salt 1.7g
