Zucchini Noodles with Creamy Avocado Sauce, Black Olives and Cherry Tomatoes

Use a spiraliser to create ‘noodles’ with the zucchini. Alternatively you can use a vegetable peeler to create ribbons.

Place the avocado, lime juice, olive oil, basil and garlic into a blender. Puree until very smooth. Add the pinch of chilli flakes and season generously with sea salt and cracked black pepper.

Toss noodles with dressing  just prior to serving. Stir through the cherry tomatoes and olives.

Divide between two bowls and sprinkle with additional herbs and pine nuts.

Leftover dressing will last 24 hours in an airtight container in the fridge.