Pesto zoodle salad with roasted fennel and tomatoes

Pesto zoodle salad with roasted fennel and cherry tomatoes makes a light summer meal. It’s easy and quick to make, naturally vegan and gluten-free too.

SALAD
700 g / 1.5 lb zucchinis (approx. 2 medium)
2 fennel bulbs
15 sweet cherry tomatoes, halved
2 tbsp pesto
1 tbsp lemon juice
12 roasted hazelnuts, chopped roughly
salt and pepper
extra virgin olive oil
pinch of pul biber or other mild chilli (optional)
PESTO (makes a medium jar)

¼ cup ready roasted hazelnuts
30 g / 1 oz basil leaves
30 g / 1 oz mint leaves (or double the basil)
1-2 garlic cloves, pressed
about 120 – 180 ml / ½-¾ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp nutritional yeast (optional)
a few pinches of salt, adjust to taste
pepper, adjust to taste

View the full recipe at Lazy Cat Kitchen →