Lunch · Asian-inspired
Zucchini ribbons are best cooked briefly so they stay lively rather than watery. A savoury peanut-lime dressing and crisp vegetables turn them into a fast bowl with plenty of texture.
Make it
Whisk peanut butter, citrus juice, soy, ginger and 2 tablespoons warm water into a pourable dressing.
Heat oil in a wide pan and stir-fry bell pepper for 90 seconds.
Add zucchini ribbons and toss over high heat for only 1–2 minutes.
Remove from heat, fold through dressing and spring onion, and serve before the zucchini releases water.
From the Growmine catalog
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Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.