ZUCCHINI NOODLES WITH GREEN SAUCE

If you prefer you can serve the broccoli raw without blanching but I find a quick zap of boiling water turns it a rich verdant green and makes for a milder flavour.

1 small head broccoli, stem removed, cut into florets

4 medium zucchini, spiralized (or coarsely shredded)

Green Sauce:

1 fat clove garlic

½ packed cup basil leaves

2 tablespoons mint leaves, chopped

1 small spring onion, roughly chopped rind of ½ lemon, finely grated

½ cup extra virgin olive oil To serve:

½ cup grated fresh parmesan

½ teaspoon salt and grinds of pepper pinch chilli flakes

Place broccoli in a food processor and blitz until it resembles rice. (Alternatively, you can coarsely grate the whole head.) Transfer to a sieve, pour over boiling water, then rinse under cold water. Shake and press well to remove as much water as you can, then place in a large bowl. Use kitchen scissors to cut the spiralized zucchini in several places so they are easier to eat, and place in the bowl with broccoli.

To make sauce, whiz all ingredients together in a food processor until smooth. (This will keep in the fridge for 24 hours.)

Just before serving, add sauce to vegetables with parmesan, salt and pepper and chilli flakes. Toss to combine, transfer to a serving bowl and serve.

This salad is best served within an hour, as the liquid will start to leach out of the vegetables. Serves 6