Courgetti with Red Pepper Pesto

Spaghetti like ribbons of raw courgette combined with a rich slow roasted red pepper pesto, chopped rocket and spinach, mozzarella and a crushed cashew garnish

Spinach contains more protein than some meats, is high in iron and loaded with vitamins and minerals. Whilst cashews are an excellent source of healthy fats, great for an energy boost. This recipe is packed with nutritious ingredients to make it the perfect meal for anyone in training. Add some grilled chicken, salmon or meatballs stirred through the pesto to give it that extra punch of protein to aid recovery post-workout. Protein is vital for muscle repair and it also helps slow the absorption of other sugars helping to reduce energy spikes and regulate blood sugar levels.

Ingredients, Salad: (Serves 1):

2 courgettes
20g toasted cashews
20g rocket, roughly chopped
10g baby spinach, roughly chopped
20g mozzarella, torn
½ red chilli, de-seeded and finely
sliced

Ingredients Pesto

20g cashews, soaked for 5 minutes in boiling water
2 red peppers
20g cherry tomatoes
1 clove garlic, peeled and crushed
6 basil leves
1 tablespoon dried Italian herbs
1 tablespoon balsamic vinegar
Olive oil

Method

1) Preheat oven to 160 C. Deseed the red pepper and cut into small pieces.  Lay on a baking tray with the whole cherry tomatoes. Roast slowly for 30 mins. Halfway through add the crushed clove of garlic, Italian herbs and a splash of olive oil.

2) Once your tomatoes and pepper are soft allow them to cool slightly for a few minutes whilst you prepare the courgetti: use a spiraliser to turn the courgette into long strips of spaghetti. Place in a bowl and toss together with 1 tablespoon of olive oil, the baby spinach, rocket and red chilli. Set to one side

3) Place the roasted vegetable in a food processor, along with the soaked cashews, parmesan, balsamic vinegar and basil.  Add a splash of boiling water which will help turn the cashews creamy. Blend until chunky and season to taste

4) Mix the salad and pesto together and garnish with the mozzarella and toasted cashews.

Recipe from Naomi Twigden, Co Founder Lunch BXD @ http://lunchbxd.com