Zucchini Chilli Pesto Spaghetti with Red and Yellow Tomato Salad

Serves 4-6

Ingredients

• 50 gms of Outback Storm (Hot Chilli Tomato & Basil Relish)
• 8 large zucchinis,
• 1 punnet red cherry tomatoes,
• 1 punnet yellow pear tomatoes,
• ¼ cup chopped parsley,
• ¼ cup balsamic vinegar and
• ½ cup grated Parmesan cheese (optional).
• Pesto:
• 1 avocado, peeled and stoned,
• 2 cloves garlic, crushed,
• juice from 3 limes,
• handful parsley leaves, roughly chopped,
• ¼ cup pumpkin seeds,
• 1 teaspoon honey,
• ¼ cup water,
• good pinch of sea salt and
• good grind of black pepper.

Preparation

1. To make pesto, put avocado, garlic, limejuice, leaves, seeds, honey and Outback Storm in a food processor until well mixed. Add the water and seasoning.
2. Grate zucchinis into strips and place in a mixing bowl. Add the pesto and toss well. Divide mixture between serving bowls.
3. Combine tomatoes with the parsley. Balsamic the place over the zucchini. over Parmesan cheese.