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1 tablespoon (15ml) olive oil
1 long red chilli, seeds removed, finely diced
1 fennel bulb, finely sliced, fronds reserved and finely diced
1 cup cooked chickpeas (you can use tinned here if you like too)
1/2 bunch parsley, finely diced
2 large zucchinis, spiralised
2 tablespoons BYO Leftovers Pesto
Sea salt and freshly ground black pepper, to taste
Add olive oil to a large skillet pan over a medium heat. Add in the chilli, fennel and half the fennel fronds and sauté until fennel softens, about 3 minutes.
Add in cooked or tinned chickpeas and parsley and sauté for a further minute. Add in the spiralised zucchini and pesto and stir through until well-coated. Allow to cook for around a minute or two, until the zucchini has softened, but still tender.
Divide between two plates to share for dinner tonight. Top each with crumbled feta, reserved fennel fronds and season with a little salt and pepper. Alternatively if you’re cooking for one, save the leftovers for lunch or dinner the next day!
VEGAN/DAIRY-FREE OPTION: Replace feta with 1/3 cup (80ml) full-fat coconut cream. Add this when you add the pesto for a creamy pasta base!