Ingredients

  • 3 tbsp oregano leaves, stalks removed
  • 50ml sunflower oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 tbsp Marmite™
  • 100g blanched almonds, roughly chopped
  • 4 medium courgettes

Method

  1. Finely chop the oregano leaves and place in a small jug. Add the oil, lemon juice and Marmite™ and mix. Allow to infuse.
  2. Heat a dry frypan on medium to low heat. Add the almonds and using a wooden spoon, stir continuously. Once golden, tip them out onto a plate to prevent them overcooking.
  3. Wash the courgettes, then trim off the top and bottom. Using a spiralizer, cut into ‘zoodles” or use a regular potato peeler to cut long thin strips.
  4. Place the courgettes and almonds in a large serving bowl. Add the dressing and toss to combine
  5. Garnish with fresh herbs to serve.

Nutritional information

  • Per Serving
  • Energy (kJ)
    1240
  • (Cal)
    297
  • Protein (g)
    8
  • Fat (g)
    25
  • Saturated Fat (g)
    3
  • Carbohydrate (g)
    10
  • Sugars (g)
    7
  • Dietary Fibre (g)
    3.5
  • Sodium (mg)
    217
  • Potassium (mg)
    735
  • Calcium (mg)
    138
  • Iron (mg)
    4.7

Our Tips

  • This salad can be made with any nut or seed you prefer – toasted walnuts, pumpkin seeds or cashews are great substitutes.
  • For extra protein add crumbled reduced-fat feta or grated hard cheese like Parmesan.