courgetti pesto salad.

dietary: dairy-free, gluten-free, low-FODMAP, SIBO friendly, vegan, vegetarian, keto.

prep time: 5-10 minutes

cooking time: 5 minutes (max)

This is just a super simple and tasty meal that you can throw together in less than 10 minutes. A vegan, low-FODMAP and SIBO-friendly pesto that’s high protein, low carbs and packed full of greens!

ingredients:

1 courgette (or pre-made courgetti - you can get it from most supermarkets now)

1/3 broccoli


pesto:

1 sweet red pepper 

1 cup fresh basil

1 tablespoon pinenuts 

1 teaspoon olive oil

1 tablespoon garlic-infused oil

1 teaspoon grated lemon

1 tablespoon of lemon juice 

1 tablespoon kalamata olives 

S + P


  • I like to roast my broccoli (I think it tastes nicer). So, pre-heat your oven to 250 degrees. Meanwhile, chop the broccoli, place it into a bowl of water and pop it in the microwave for around 3 minutes (it just speeds up cooking time).

  • Once cooked, place the broccoli on a tray and drizzle with some garlic-infused oil, salt and pepper. Then, place it in the oven for about 5 minutes (until browned).

  • Whilst it’s cooking, place your courgetti in a bowl of water and pop it into the microwave for 2 minutes.

    the pesto:

  • add all your ingredients into a blender and blend for 30 seconds to a minute until you get a chunky pesto sauce.

  • Once the broccoli has browned and your courgetti has softened, place it into a bowl of your choosing and pour on your delicious pesto sauce.

  • Enjoy with some toasted pine nuts, and maybe some vegan (or non-vegan) cheese.


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