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Michela Chiappa’s zucchini salad

Michela Chiappa’s zucchini salad

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Michela Chiappa’s zucchini salad

Fresh red chilli, lemon & basil

Fresh red chilli, lemon & basil

Serves 4

DifficultySuper easy

Nutrition per serving
  • Calories 165 8%

  • Fat 14.5g 21%

  • Saturates 2.2g 11%

  • Sugars 3.6g 4%

  • Protein 3.7g 7%

  • Carbs 3.8g 1%

Of an adult's reference intake


  • 4 courgettes , (mixture of yellow and green)
  • 1-2 fresh red chillies
  • 1 lemon
  • extra virgin olive oil
  • ½ teaspoon mustard powder
  • a few sprigs of fresh basil


  1. Using a speed peeler, peel the courgettes lengthways into long thin ribbons, then finely chop the chillies and add both to a bowl.
  2. In a small jug, add the juice of the lemon and top up with double the amount of extra virgin olive oil.
  3. Stir in the mustard powder and a pinch of sea salt, then mix well and pour over the salad. Toss to coat, then pick and scatter over the basil leaves and serve immediately.

Watch the video: HOW TO COOK ZUCCHINI NOODLES. everything you need to know about zoodles


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