• 400g zucchini (courgettes)
  • 200g container cherry tomatoes, halved
  • 75g traditional feta, crumbled
  • 3 Tbsp Mediterranean Basil Pesto Chunky Dip
  • Freshly ground black pepper to garnish
  1. Top and tail the zucchini. Using a spiraliser* cut into spaghetti strands. Place in a mixing bowl. Add tomatoes and crumbled feta. Carefully mix through Mediterranean Basil Pesto Chunky Dip. Transfer to a serving bowl. Garnish with freshly ground black pepper. Serve as a delicious salad alongside grilled fish or chicken.

Top Tips

  • If you don’t have a spiraliser cut the zucchini in half lengthwise and with a potato peeler make thin ribbons.

Swap it out

  • Replace the feta with bocconcini (small mozzarella balls) cut into small pieces

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