This dish is quite appealing on the eye and makes a change from good old steamed carrot and zucchini slices plus I have to say it went down well with the Mediterranean Chicken Casserole that we had on Mother's Day.
Overall a little time consuming to prepare but it does cook in a flash.
Warm Carrot, Zucchini and Basil Salad
Points per serve: 0
5 carrots, peeled
2 teaspoons oil
1 handful of fresh basil leaves
Using a vegetable peeler, ribbon cut the carrots and the zucchini, keeping both separate.
In a large frying pan or wok, heat the oil and add carrots. Stir fry to 1 - 2 minutes and then add the zucchini. Continue to stir fry for another 1 - 2 minutes or until zucchini is warmed through and mixed in with the carrot.
Transfer to a large serving plate or bowl and sprinkle with the basil leaves. Serve immediately.