© Image by Cookpad
Ingredients
  • 1 pack butternut squash zoodles
  • 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
  • 100 g cherry tomatoes
  • 100 g tenderstem broccoli
  • 50 g feta cheese (I used the reduced fat one)
  • 1 handful almond flakes (optional)
  • 1 garlic clove
  • Oregano
  • Dried chilli (optional)
  • Salt
  • Pepper
Method
  1. Preheat the over at 220C. Place the broccoli on a over tray on a sheet of baking paper. Rub with a splash of olive oil, add salt and peper to taste and roast in the oven for 10 min or until brown and crispy.
  2. Warm up a wok or large pan with a dash of olive oil, over medium heat. Add the garlic and let it fry until it starts to turn brown - then remove. Cut the tomatoes in half, sprinkle with oregano and chilli and let cook for 3-5 mins. 
  3. In the meantime, pierce the zoodles bag and steam in the microwave for 2min 30sec.
  4. Add the sauce to the pan and stir well. Let it warm up for about 1 min, then add the zoodles and the broccoli. Mix well for 1-2 min, then place on a plate(s).
  5. Add cubes of feta on top and sprinkle with almond flakes. Serve straight away!

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