2 large courgettes (about 400g)
2 large carrots
4 spring onions
150g cherry tomatoes
1 clove of fresh garlic
1 green chilli
25g fresh basil
2 handfuls of cashews
1 tbsp coconut oil
salt and pepper to taste
Spiralise the courgettes and carrots.
Chop the spring onions, garlic and chilli.
Halve the tomatoes.
Tear up the basil leaves.
Heat the coconut oil in a large pan/wok.
Add the chopped onions, garlic, chilli, courgetti and carrots and cook for about 2 minutes.
Add the tomatoes and basil and cook for a further minute.
Served topped with feta and cashews and eat immediately.