►  Makes 1 Large or 2 Small Portions
FOR THE SALAD

2 medium zucchini

11⁄3 cup (200g) cherry tomatoes

 

FOR THE PESTO

1⁄3 cup (50g) pine nuts

2oz (60g) wild garlic

5 tbsp extra virgin olive oi

l 2 tsp yeast flakes

½  tsp lemon juice

1 tsp sea salt

pinch of freshly ground black pepper

pinch of sugar

To make the salad, use a spiralizer to cut the zucchini into long, thin “spaghetti” shapes. Alternatively, use a potato peeler to make long, thin slices and then cut these up into fine strips with a knife. Put the zucchini “spaghetti” into a bowl. Halve the tomatoes and mix them in with the zucchini.

 

To make the wild garlic pesto, lightly toast the pine nuts in a dry pan until they begin to release their aroma. Add the wild garlic, oil, yeast flakes, lemon juice, salt, pepper, and sugar. Purée the ingredients to your desired consistency (fine or coarse) using a handheld blender.

 

Either mix the pesto and zucchini spaghetti salad before transporting or pack them up separately to take with you. Serve the salad cold.