1 ½ lemons, zested
1/2 tsp dried thyme or chilli flakes
For the salad
1 x broccoli head, broken into florets, stalk cut into thin batons
2 garlic cloves, thinly sliced
25g (1oz) flaked almonds, toasted
50g (2oz) raisins
1 x 250g tub *courgetti / courgette spaghetti (or make your own)
For the dressing
1½ lemons, juiced
1 tbsp. extra-virgin olive oil
1 tsp sugar (or equivalent sweetener if preferred)
1. To make the salad, cook the broccoli and garlic in a pan of boiling water for two to three minutes, until the broccoli is al dente. Drain and cool for 10 mins.
4. Put the broccoli, garlic, almonds, raisins and courgette in a bowl. Pour over the dressing and toss to coat; set aside until needed.
All the best Jan