Macadamia pesto zoodles with leftover Christmas ham

Ingredients

1 packed cup Superb Herb basil, leaves & stems

A handful Superb Herb mint leaves

1 clove garlic, chopped

2 tbsp lemon juice

½ cup FreshLife macadamia nuts

1/4 cup grated parmesan cheese

⅓ cup Extra virgin macadamia nut oil or olive oil

Salt

Black pepper

4 large courgettes, spiralised into zoodles

½ cup fresh or frozen peas (defrosted)

300g Farmland ham, sliced thinly

1/2 cup crème fraîche
Chilli flakes

Superb Herb basil and mint, to garnish

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.