INGREDIENTS

4 courgettes
1 cucumber

Pesto:
1/4 red onion
1/2 pack fresh basil
1 cup sunflower seeds
30ml apple cider vinegar
30ml tamari
1/2 Avocado
Pinch of pink salt
Lemon juice
Optional to add – tomatoes and red peppers
Optional for garnishing – mixed seeds or desiccated coconut

METHOD

Soak your sunflower seeds for between 2-4 hours before you begin cooking.
When you’re ready to go, Top and tail all of your courgettes and cucumber, and spiralize them into a large mixing bowl.
Take a little pinch of pink salt and the juice of half a lemon and massage into your noodles. This will not only add a great flavour to your noodles, but will also draw out the moisture making your noodles a lot softer, straighter, and much nicer to eat. This will take about 10-15 minutes to happen so you can make the pesto while you leave them.

For the pesto:
Drain and rinse your soaked sunflower seeds, then place all of the pesto ingredients into your high speed blender or food processor, and blend. You might need to add a touch of water to help it blend, depending on your machine.
To finish, strain any excess water from the noodles, and then mix in your chunky pesto.
Add in any extras you want – tomatoes/red peppers?
I also like to garnish with mixed seeds or desiccated coconut!
Enjoy!

NOTES

This gorgeous dish is a creation by our retreat chef Jay Halford, I hope you enjoy it! Don’t forget to share your creations with me on Facebook and Instagram <3