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Zucchini noodles with green peas, baby spinach and Persian feta


This is perfect on its own as part of a delicious
festive feast or it can be served with your choice
of oven-roasted salmon or poached chicken.
total time: 20 minutes
Serves 4


4-6 medium zucchini
200g green peas, blanched for 1 minute
in boiling water and drained
1 x 400g can chickpeas, drained
100g baby spinach leaves
50g Persian feta
Herb dressing
1 bunch parsley, roughly chopped
1 bunch mint, roughly chopped
cup cold-pressed olive oil
juice from half a lemon
sea salt and pepper, to taste



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