Zoodles with cashew satay sauce

SERVES

1-2

INGREDIENTS

For the sauce:

2 heaped tbsp Raw Health cashew butter
1 tbsp tamari
1 tsp Raw Health honey
1 tsp Raw Health apple cider vinegar
1 small garlic clove, minced
¼ red chilli, minced
1 tsp fresh ginger, grated
2 tbsp water
2 tbsp lime juice

For the zoodles:

2 courgette
½ small carrot, grated
½ red pepper, sliced thinly
Handful spring onions, chopped

To garnish:

Lime wedges
Coriander or parsley
A handful chopped cashews, per person

METHOD

Whisk together all of the ingredients for the sauce. Taste and add more of anything if you think it needs it. The sauce should be pourable so add another tablespoon of water if you need to.

Use a spiraliser to create noodles with the courgette. Toss the zoodles with the carrot, pepper and spring onions.

Pour the sauce over the vegetables and toss to combine.

Garnish with your desired toppings and eat immediately.

Windmill products used in this recipe