Ham and macadamia pesto zoodles

Green courgette salad with ham on a plate.
Super fast to prepare and full of fresh summer goodness. Leftover Xmas ham will once again become the star component of the dish. Perfect for a leisurely al fresco lunch.

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Dinner, Lunch, Salad
Servings 4 people



  • Toast the macadamia nuts in a small dry skillet over low heat for 2-3 minutes. Set aside.
  • Add 2 tsp macadamia oil to a nonstick pan over medium heat. Add ham and fry for 2 minutes, until the edges are crispy. Set aside.
  • Place basil, mint, garlic, macadamia nuts, lemon juice and parmesan in a food processor and process. Gradually add the oil while the motor is running. Season with salt and pepper.
  • In a large bowl, place zoodles and peas. Pour over plenty of boiling water and cover for 1 minute, then drain well. Stir through the macadamia pesto.
  • Arrange zoodles and ham on the individual plates, top with a dollop of crème fraîche, garnish with more herbs and chilli flakes.
Keyword gluten free, keto, low carb
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