1. Start by putting 100g/3.5oz of cashew nuts in a bowl or jar, and covering with boiling water for 10 minutes.

2. Meanwhile, crumble 200g/7oz of firm tofu (using a fork or your hands) and put into a frypan with 1 tbsp olive oil and ¼ cup pine nuts. Cook for 4 minutes until nuts begin to golden.

3. Drain the cashews, and add into a blender with 1 cup fresh basil leaves, 1 tbsp minced garlic, ¼ cup nutritional yeast, a squeeze of lemon and the flesh of ½ a large avocado. Blend until smooth. Add into a large bowl with tofu mixture.

4. Using a zoodle-maker or spiralizer, create zucchini noodles with 2 zucchinis. *If you don’t have access to either of these, you can grate the zucchini or slice them lengthways very finely. Add to the large bowl and combine until all zoodles are covered in pesto sauce.

5. Add 200g/7oz of cherry tomatoes and 10 fresh basil leaves and serve.

Calories: 450kcal/1880kJ
Protein: 16g
Carbohydrates: 19g
Fat: 37g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free Option, replace cashews with sunflower seeds (& remove pine nuts)

Heart Health – Nutrient Boost – Immunity

Zucchini, also known as a courgette, is a type of squash. It is a great vegetable to add to your meal as it contains a good amount of vitamin C, B vitamins and heart-boosting properties. Vitamin C is our immunity powerhouse as it produces immune cells, protects against inflammation and fights infection. It also assists in iron absorption, giving you more energy and brain power to get through the day! Zucchini also helps balance your blood flow as it has high properties of fibre and potassium, but is low in fat and sodium. This maintains a steady blood pressure, reduces bad cholesterol and helps your heart stay healthy through appropriate circulation.