2 salmon fillets
2 courgettes – spiralised 1/4 cup pine nuts
1 cup of chick peas (tinned) 1 tsp ground ginger
Tamari to flavour – 1 tbsp olive oil for cooking
Bake the salmon fillets in the oven in a tin foil parcel for 10-15 minutes – no additional flavours / oil added.
Whilst it is cooking, heat the oil in a frying pan. Add the chick peas, pine nuts and ginger and cook for 1 minute. Add the courgetti and cook for a further minute. Add tamari – heat through and serve.
1/2 cup drained sundried tomatoes
Handful fresh basil
1/2 cup grated parmesan
1/2 cup pine nuts
1-2 cloves of garlic
1 red chilli pepper (optional)
1/2 cup extra virgin olive oil
Using a food processor blend tomatoes, basil and garlic in to a coarse paste.
Add all the remaining ingredients and blitz for 10 seconds.
50 g pine nuts
50 g parmesan
150 ml extra virgin olive oil
large handful of basil
1 clove of garlic (optional)
Dry fry the pine nuts until golden brown
Put all the ingredients in to a food processor,
and blitz until the desired consistency.