Warm Carrot, Zucchini and Basil Salad

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

Serves: 8

Points per serve: 0

5 carrots, peeled

5 zucchinis

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.