Fettuccini of raw zucchini

Macrobiotic salad from Comptoir102

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 5 yellow zucchinis
  • ½ tsp salt
  • 100g capers
  • 140g pine nuts
  • 10 basil leaves
  • Salt and pepper
  • Handful of rocket leaves
  • 1 tbsp walnut oil
  • FOR THE SAUCE 400g pine nuts
  • 6 tbsp olive oil
  • 120ml lemon juice
  • 100ml water


  1. Julienne the zucchini with a mandolin, or use a vegetable peeler to make thin strips. Place in a strainer with ½ tsp salt and set aside for 20 mins.

  2. To make the sauce, soak the pine nuts in hot water for 1 hr. Strain and blend with olive oil and lemon juice to get a creamy sauce. Add a little water if the sauce is too thick.

  3. Drain the zucchini and add it to the sauce. Top with the capers, pine nuts, basil and rocket leaves. Season and drizzle walnut oil all over.

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