- Spirilize the courgette or peel it with a peeler or julienne into thin strips. Place this in a bowl.
- With a mandolin or sharp knife, thinly slice the fennel, then place it on top of the courgetti,. Peel the carrots into ribbons and thinly slice the beetroot and place this on top.
- In a jam jar shake the coconut milk, tahini, soy sauce, olive oil and a pinch of salt. Pour it over then sprinkle on some sesame seeds and sprout
This will last in the fridge 3-4 days. This is great as a side salad or light lunch.