Feeding a heavy mushroom addiction at the moment. Hopefully you all love mushies as much as we do! This is super easy and quick, top with whichever sauces you like – I used ‘the chilli garlic’ recipe below. Let’s be honest, who couldn’t love this colour scheme!

Ingredients:

• 1 carrot, finely chopped
• 2 handfuls of sliced mushrooms
• 1 teaspoon of minced garlic
• 1 teaspoon of fish sauce
• 1 handful of basil
• 2 zucchini
• 4 broccoli storks
• 1 chicken thigh fillet
• 2 handfuls of spinach
• 1/2 red onion
• 2 cherry tomatoes, chopped in half
• Tablespoon of coconut oil
• Peanuts (optional)
• 1 tablespoon of soy sauce
• 1 tablespoon of natural honey

How:

1. Put the garlic, fish sauce and coconut oil in a warmed frypan and leave to heat. Add carrot, one handful of basil, a pinch of salt and pepper and mushrooms on high heat.
2. Bring 3 cups of water to he boil and add broccoli and zoodles. Allow to cook for 10 minutes.
3. Once zoodles are cooked through, put in a large bowl and line the bottom. Add the mushrooms and carrot on one side and spinach, onion, tomato and basil on the other side of the bowl.
4. Slice the chicken into 3 thin slices and put in the already hot frypan. Add soy sauce, honey and a pinch of salt and pepper and allow to cook through.
5. Remove the chicken and allow to cool for 5 minutes. Add this to your salad bowl and top with fresh peanuts. Enjoy!