You cannot beat our waistline lovin’ twist on the classic carb fest.

Feeds: 2

Cooking time: 40 mins

 Ingredients

• 500g grass-fed lamb mince
• 1 tbsp. coconut oil
• 1 tbsp. mixed herbs
• 2 tsp. smoked paprika
• 5 tomatoes, chopped
• 6 Sicilian olives, chopped
• Himalayan salt and cracked black pepper
• 6 zucchini, julienned to resemble spaghetti
• Handful of fresh basil

 Method

• Heat half of the coconut oil in a saucepan and add the mince.
• Once the meat has browned, add the tomatoes, mixed herbs, paprika, olives, salt and pepper and stir. Leave to simmer for 40 minutes, stirring occasionally.
• When you are 5-10 minutes away from the meat component being ready, melt the second half of the coconut oil in a pan over a medium heat and add the zucchini. Cook for around 5 minutes stirring occasionally.
• Divide the zucchini spaghetti between 2 bowls, top with the meat and top with the fresh basil.

Top tip: Don’t cook the zucchini for too long – it will go soggy if cooked for too long.