Light and fresh, possibly with a hint of garlic. Don’t overcook the vegetables, keep them crunchy. This is a low foodmap recipe.
Serves 6
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
3-4 tbsp lemon juice
4 Courgettes, cut into strand with a spiral slicer
Oil for frying (you may use garlic infused oil)
Salt, lemon pepper
Almonds, flaked and toasted (max 10 g per person)
Baby spinach

1. Mix the peppers with some lemon juice, set aside.
2. Stir fry the courgettes in the oil over high heat, add the peppers and fry another minute. Season with salt and lemon pepper.
3. Line small molds with clingfilm and turn onto a bed of spinach on a servingplate.
4. Decorate with the toasted almonds.