20 baby carrots, tops reserved (see note)
1 cup (250ml) extra-virgin olive oil
4 cups baby spinach leaves
1 avocado, chopped
½ cup fresh basil leaves
40g parmesan cheese, grated
1 garlic clove, crushed
1 tbs lemon juice
8 medium zucchinis, cut into spirals (zoodles – see tip)
100g goat’s cheese or fetta, crumbled
NOTE: To prepare baby carrots, simply scrub them with a scourer (especially near the stem) and trim the green leafy tops.
TIP: Use a spiralizer available from kitchenware stores to cut zucchini into spirals (zoodles). You can also buy premade zoodles at most supermarkets.