’Zoodles’ are such an awesome alternative to spaghetti whether you are gluten intolerant or not. They can be served raw or quickly cooked for a few minutes in the pan. A great alternative to regular pasta during the Comeback Challenge if you're aiming to avoid refined carbohydrates!
1 x zucchini, julienned or spiralised
6 x Cherry tomatoes on the vine
½ red chilli sliced
The rind and juice of 1/2 lemon
1 tbsp. of Apple Cider Vinegar
1 tsp. chilli flakes
1 cup of crab meat
1tsp garlic, finely sliced
4 x basil leaves torn
Olive oil – 1 tbsp
Preheat your oven to 180 degrees C
Place the cherry tomatoes on a baking tray and drizzle olive oil over the top. Roast for around 20 minutes and then place to one side.
Spiralise your zucchini and place to one side.
Zest your lemon and chop your chilli, place to one side.
Add some olive oil to a large fry pan on a medium heat, add your garlic, chilli, lemon zest and chilli flakes and cook for a few minutes.
Add your zoodles and half of your crabmeat and flash fry to heat through for 2 minutes.
Take off the heat and add the vinegar, lemon juice, basil and the remainder of the crab.
Distribute into bowls
Season to taste