1 large firm zucchini (courgette)
3–4 asparagus spears
1 garlic clove, crushed
2 teaspoons macadamia or olive oil
6 fresh olives (stuffed or pitted)
Juice of 1 lime
Salt and freshly ground black pepper, to taste
Leaving the skin on, spiralise the zucchini into a large bowl.
Slice the asparagus into bite-sized pieces and add to the bowl with the crushed garlic.
Squeeze half the lime into the bowl and add a drizzle of macadamia or olive oil together with the olives. Season with salt and pepper. Toss the ingredients together before serving.
Recipe extract from Lets Eat Raw by Scott Mathias (New Holland)