Using lightly steamed courgetti or squashetti or pea / lentil pasta:
• Homemade pesto – whizz up basil, parsley and coriander with olive oil, water, pine nuts or walnuts, parmesan – with asparagus and peas or soya beans
• Salsa –tomatoes, olives, coriander / basil / parsley, olive oil – with avocado and some mozarella
• Rocket, green beans and tuna (plus a little pesto)
• Broccoli, feta and wilted spinach with olive oil
• Aubergine, tomato, peppers roasted and olive with passatta (and balsamic vinegar) basil
• Mushrooms, onions, spinach and walnuts with natural yoghurt or coconut yoghurt and mustard
Serve with:
• Toasted seeds
• Roasted garlic
• Flavoured oils
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