“The dish is entirely gluten-free and can be altered easily for any dairy or nut allergy,” Gorman says.
“I first made it a few years ago and fell in love with using zucchinis as a noodle substitute. You can also sauté everything together and treat it like pasta if the weather is cooler.
“This recipe is a creative way of giving your fussy children vegetables, if all they want to eat is spaghetti!”
Grilled Chicken with Raw Zucchini Salad
10 zucchinis – can use green and/or yellow
1 bunch coriander – wash and pick leaves from stems, keep both aside
½ packet vermicelli noodles
150g roasted cashews
50g grated parmesan
1 bunch fresh basil – pick leaves, throw away stems
1 red chilli – de-seeded (optional)
12 chicken tenderloins
6 cloves of garlic – crushed into a paste
Blended vegetable oil
Extra virgin olive oil
Salt & pepper
- In a food processor, add your coriander stems, 100g of cashews, grated parmesan, chilli, basil leaves, lemon juice and a small amount of olive oil and vegetable oil, just enough to coat the leaves.
- Season with salt and pepper, turn processor on and blitz until a thick paste. Add a bit more blended vegetable oil if it appears too thick and sticks to the walls of the machine
- Taste and season. Leave to the side
- Marinate the chicken tenderloins with the juice of 1 lime, all garlic and ¼ of the coriander leaves roughly chopped. Set in fridge for 20 minutes
- Grill in a pan with a small amount of oil until just cooked. Be careful not to overcook or they will become dry. Set aside on paper towel
- Place your noodles into a large mixing bowl and fill with boiling water from the kettle
- Let the noodles soften for 10 minutes then pour into a colander or strainer. Place the colander back on top of the pot to stay warm
- Using a mandolin or spiraliser, slice all the zucchinis into a mixing bowl. Add the warm noodles and pesto to the bowl and mix thoroughly
- Place in your serving bowl and put your chicken tenderloins on top. Garnish with the remaining coriander leaves, any remaining cashews and a cheek of lime.
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