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Courgettini with spinach
4 tbsp almond flakes
2 tsp roasted sesame seeds
2 small courgettes
2 tsp sesame oil
2 spring onions cut into rings
1 hot pepper, cut finely
2 cloves garlic
juice of 1 lemon
2 handfuls of spinach
4 tbsp tamari (= gluten-free soy sauce)
- Roast the almond flakes to a golden brown in a dry pan.
- Roast the sesame seeds in a dry pan and set aside.
- Cut the courgettes into spirelli and set aside.
- Heat the sesame oil in a wok pan and add the spring onions, hot pepper and garlic.
- Sauté for 1 minute.
- Add the courgette and the spinach and sauté for another 1 minute.
- Mix the lemon juice and the sesame seeds into the stir-fry and top off with the almond flakes. Sprinkle with a dash of tamari.
Enjoy!