BROCCOLI ZOODLE BAKE

11⁄2 cups diced onion

3 cloves garlic, minced

1 cup tomatoes, diced

1 head of broccoli, cut into florets

3 teaspoons Himalayan pink rock salt

1⁄2 cup thinly sliced fresh basil leaves

6 zucchinis, spiralised into zoodles

1 cup of goat’s feta, crumbled 1 cup grated Parmesan cheese

200g of buffalo mozzarella, torn

Preheat the oven to 180°C.

Fry the onion in a pan until softened. Add garlic, tomatoes, broccoli and cook until tender.

Add the salt and basil.

Add the zoodles and then spread out over a baking tray. Layer on the feta, torn mozzarella and Parmesan. Bake until golden brown.

Serve with sliced avocado and a leafy green salad.