• 2 zucchini

• 1 capsicum

• A handful of cherry tomatoes

• 100g shrimp

• Sprig of basil for flair

• 100g salmon

1. Spiralize your zucchini or manually cut and slice with a vegetable peeler.

2. Cut all capsicum and tomatoes.

3. Use 1 teaspoon of coconut oil in a warm pan and add in capsicum.

4. After 2 minutes add in shrimp.

5. When the shrimp is nearly done add in tomatoes.

6. Put to one side and in the same pan cook salmon fillet.

7. Put to one side and again in the same pan with the juice left from the salmon briefly cook your zoodles.

8. They go soft fast so toss it around for a bit and then remove.