Pear, Hazelnut and Ginger Granola - by Kate Walsh
Makes 1 litre (32 oz) jar.
A quick and delicious meal that will boost your vegetable intake for the day. Zoodles are a light, nutritious replacement for pasta and very quick to prepare. The green leafy spinach provides a rich source of energy, along with B vitamins and iron. – Alison Wright.
1/4 cup mushrooms, sliced
3 cherry tomatoes, chopped
1 Tbs basil leaves, torn
1 clove garlic, crushed
1 handful spinach leaves
30g feta, crumbled
1/4-1/2 tsp chilli flakes (to taste)
1 medium zucchini, spiralised
1 Tbs olive oil
6 black olives, cut in half
Spiralise the zucchini and set aside. Spiralisers come in all shapes and sizes and don’t have to be a big investment. If you don’t have a spiraliser, you can use the large side of a grater, or peel strips with a vegetable peeler.
Heat olive oil in a pan and add crushed garlic. Cook for about a minute, then add tomatoes, basil, mushrooms and spinach.
Toss in pan for another minute or so, until the spinach leaves have wilted and then add the zucchini noodles (zoodles).
Make sure all the ingredients are tossed together in the pan and keep moving the zoodles as they cook.
Be careful not to overcook, they should take about two more minutes.
Turn off the heat, mix through crumbled feta, chilli flakes and chopped olives.
Turn out into a bowl and serve.
Photo Credits: Alimentary