Serves 2
Ingredients
2 tbsp cashew nuts
1 carrot
1 courgette
1 handful baby spinach leaves
1 red pepper, deseeded and thinly sliced
40 g coconut flakes
1 handful coriander leaves
Nut dressing
2 tbsp almond butter
2 tsp lemon juice
1 tbsp tamari soy sauce or coconut aminos
1 tbsp coconut oil, melted
1/2 tsp ground cumin
pinch of chili powder or flakes
ground black pepper
Method
Put the dressing ingredients in a small bowl and whisk well to combine, adding enough water to create a thick sauce (not too much as the veg contain a lot of water).
Lightly toast the nuts in a dry saucepan over a medium heat for 1 min, stirring. Leave to one side.
Use a spiraliser to create carrot and courgette noodles. Put the noodles in a large bowl and add the spinach leaves and red pepper.
Pour over the nut dressing and toss well. Scatter over the nuts, coconut flakes and coriander leaves, then serve.