Festive Zucchini Zoodle Salad

The silly season is upon us, and with all the delicious, rich and heavy dishes being available we decided to go with a healthy summery salad instead.

 

“The Summer Safari” season has arrived in the Timbavati in all its glory which means longer, hotter days, more time for lounging at the pool and eating lighter meals. So, over the next few weeks our Tanda Tula guests will be enjoying dishes that still have a festive flair, but are slightly simpler and easier to enjoy in our warmer climate.

Even if egg-nogg and mince pies are on your menu keep this recipe for later on, it is an absolute hit and very straight forward to make. Enjoy!

Roast cherry tomatoes

Ingredients:

  • 1 TBS extra-virgin olive oil
  • 250 g cherry tomatoes
  • 2 cloves fresh garlic, crushed
  • 1 TBS castor sugar
  • 1 TBS red wine vinegar
  • sea salt and pepper to taste

Method:

  1. Halve cherry tomatoes and arrange in a tray in a single layer
  2. Drizzle with olive oil, red wine vinegar, seasoning and caster sugar.
  3. Roast at 180°C until blistered.

Basil pesto

Ingredients:

  • 1 cup basil leaves
  • 1 cup nasturtium leaves
  • ½ clove garlic, crushed
  • 40 g sunflower seeds, toasted
  • 125 ml extra virgin olive oil
  • 2 TBS red wine vinegar
  • sea salt and cracked black pepper

Method

  1. Place all the ingredients into a food blender.
  2. Pulse until the pesto is chunky and well combined.

Season to taste.