2 zucchinis sliced into ribbons
1 red bell pepper, seeded and cut into ribbons
1 yellow bell pepper, seeded and cut into ribbons
2 tbsp roasted sesame seeds
freshly crushed black pepper
1/2 tsp minced garlic (optional)
1 tspn light soya sauce
1/2 tbpsn extra virgin olive oil
Salt to taste
Blanch zucchini in water with a tspn of sugar for half a minute, to retain its colour. Take out and set aside to dry.
Heat oil in a wok, add crushed black pepper, soya sauce and garlic, and the red and yellow peppers. Cover and cook for a minute to soften the peppers. This will also release the sweet tangy flavours of the pepper into the salad.
Then add the sesame seeds and stir in the zucchini , just long enough to coat them – don’t stir fry more than a few seconds or they’ll lose their crunch.