Article Created on December 2, 2020 | Last Updated on August 1, 2022
Published Dec 2, 2020
This healthy noodle salad uses vegetables as the base, as opposed to pasta-style noodles. This reduces the carbohydrate level by at least 50%, without detracting from the overall taste. This dish has a crisp and slightly crunchy texture as opposed to the noodles being soft.
Preparation Time: 15 minutes
Cook Time: 25 minutes
Rest Time: N/A
2 large zucchinis (also known as a courgette)
350g vine tomatoes
30g pine nuts
2 roughly crushed garlic cloves, skin removed
50g vegetarian feta/goat’s cheese or similar
Balsamic vinegar, to taste
1tbsp olive oil
- Begin by preheating your oven to 180°C/350°F/Gas mark 4.
- Add your vine tomatoes, garlic cloves and pine nuts to a roasting tray and insert into the oven. Roast for around 15 – 20 minutes.
- Whilst the tomatoes and nuts are roasting, create your zucchini noodles using a spiralizer. If you do not have a spiralizer you can simply use a vegetable peeler to make your noodles (which can thin be sliced down the middle to make even thinner if required). Julienne peelers make life easier as they create naturally thinner noodles due to their shapes.
- Bring a medium sized frying pan to a medium to high heat and add in the olive oil. Take the tomatoes, garlic and pine nuts out of the oven.
- Add your noodles and the pan roasted ingredients to the frying pan and flash fry (2 to 3 minutes max).
- Serve immediately, dividing the dish evenly between two plates or bowls. Serve with several splashes of balsamic vinegar and sprinkle the feta/goat’s cheese over to round out the dish.
Per portion: Calories: 310kcal, Carbohydrates 17.2g, Fats 22.6g, Protein 12g,
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.