Ingredients
5 courgettes, trimmed
1/4 cup olive oil
4 garlic cloves, thinly sliced
2 fresh long red chillies, thinly sliced
200 gram can cocktail shrimps, drained
2 x 95g cans pink salmon, drained
1/3 cup fresh flat-leaf parsley, chopped
juice and zest of 1 lemon
crusty bread, natural yoghurt to serve
Method
1. Using a julienne peeler or a spiraliser, shred courgettes.
2. In a large frying pan, heat oil on medium. Sauté garlic and chilli for 1-2 minutes.
3. Add shrimps, salmon and courgette noodles. Increase heat to high. Cook for 1-2 minutes, tossing gently until heated through.
4. Add parsley and lemon. Season. Serve with crusty bread and yoghurt.
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Recipe By:
Woman's Day (NZ edition)
