I absolutely adore my new favourite spaghetti made from humble zucchini. Who would have known that zucchini could taste so damn good? Try this with a tomato sauce, a traditional bolognese or this simple pesto.

Recently I was asked to cook for one of the most prestigious resorts in the world. I wanted to showcase nutritious recipes that would make people reconsider what they thought about food. I served a selection of mainly offal-based and above-ground green vegetable dishes. The response was amazing. The breakthrough moment was when I served raw zucchini ‘spaghetti’ to a few Italians and they said they couldn’t believe how fresh and delicious it was.

• 1 ½ tablespoons coconut oil duck fat, tallow or other good quality fat
• 3 zucchini (500g) cut into spaghetti strips on a mandolin or slicer
• 1 garlic cloves crushed
• 10 kalamata olives pitted and halved
• Basil and Parsley Pesto (Makes 400 ml)
• 2 large handful basil
• 2 large handful flat-leaf parsley
• 2 garlic cloves coarsely chopped
• 1 tablespoon pine nuts toasted
• 2 tablespoons lemon juice
• 12 macadamia nuts toasted
• 125 mls macadamia oil extra virgin
• olive oil
• sea salt Himalayan salt
• freshly ground black pepper

• To make the pesto, place all the ingredients in a mortar and pestle or food processor grind/process combine to form a thick, coarse paste. Taste and adjust the seasoning.
• To make the noodles, heat the oil in a frying pan over medium-high heat. Add the zucchini and garlic and sauté for 1–11⁄2 minutes, or until just beginning to soften.
• Season with salt and pepper, add the pesto and olives and toss well. Continue to cook for 1 minute, or until heated through.
• Spoon into bowls and serve.

• CALORIES: 957
• CARBS: 20g
• FATS: 94g
• PROTEIN: 10g

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