Top with baby marrow ribbons and garnish with fresh herbs.
Green Noodle Bowl with Mini Cheese Grillers
Ingredients
- 400 g Eskort Mini Cheese Grillers
- 4 packets 2 Minute Noodles
- 2 large baby marrows, sliced into ribbons
- 250 ml (1 C) fresh green peas
- 30 m (2 T) basil pesto
- 500 ml (2 C) baby spinach
- 250 ml (1 C) plain yoghurt
- salt & pepper to taste
- 30 ml (2 T) lemon oil
Method
- Place noodles in a large bowl and cover with boiling water. Set aside to cook.
- Fry Mini Cheese Grillers in a frying pan over moderate heat.
- Drain noodles and drizzle with lemon oil.
- Add baby spinach, peas, pesto and yoghurt. Mix well.
- Season with salt and pepper.
