Courgette and Mushroom Salad (serves 2)

1. Lets make the ribbons - Either you can finely slice the courgettes length ways into 1-2mm thick slices, the thinner the better, or use a thick peeler but I recommend a knife. 

2. wash the mushrooms and chop the almonds in half (or full hazelnuts) and add to a pan with a tablespoon of coconut oil.

3. Fry for 3min 

4. Add the courgette ribbons along with another tablespoon of coconut oil to the pan and cook on medium heat for 7min until ribbons are floppy. 

5. add some salt and pepper and serve!