Recipe

Ingredients:

Avo Pesto:

1 medium sized ripe avocado

Juice of 1/2 lemon

2tbsp water

1/2 cup sunflower sprouts

1 big bunch of basil leaves

2 sprigs of dill

1 handful of Chives

1tbsp red onion

Herby Mushrooms:

1 cup mushrooms (I used button ones), very finely sliced

Juice of 1 lemon

2tsp Manuka home/ maple syrup

1 garlic clove, finely chopped

2 sprigs if thyme, leaves removed and finely chopped

Handful of fresh oregano leaves finely chopped

1tbsp garlic chives, finely chopped

1tbsp red onion finely chopped

Zucchini Pasta:

1 zucchini, spiralized

1 large leaf of rainbow chard, sliced into slithers

S + P

Squeeze of lemon

Method:

Prepare marinade for mushrooms 2 hours prior to serving, stir through mushrooms, cover and refrigerate.

Spiralize your zucchini, as a crack of salt to draw out moisture, set aside in a colander.

Slice chard (or other greens) set aside.

Place ingredients for avo pesto into small food processor. Blitz away until smooth and combined.

Take mushrooms out of the fridge, drain fluid (keep for something else). Pat down zucchini with paper towel to remove as much liquid as possible.

Combine zucchini and chard in a bowl. Add mushrooms and stir through. Finally add avocado pesto, using a spatula to get it all outta there. Twist with a pair of tongs until pesto is coating the zoodles.

Add S + P to your liking et voila!!

So creamy, so raw, so fresh, so satisfying, so delicious!!