Slender Spag Bol

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

Feeds: 2

Cooking time: 40 mins


  • 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


  • 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.


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