Cucumber Noodles with Spinach Peanut Sauce

Ingredients

• 100 g Baby spinach
• 1 Garlic clove
• 150 g chickpeas (canned; drained weight)
• 15 g peanut butter (1 tbsp)
• 2 tbsp peanut oil
• 80 g peanuts
• 125 ml Soy cream
• Salt
• Pepper
• 1 tsp Lime juice
• 1200 g large cucumber (2 large cucumbers)

Instructions

1. 1.

   Wash the spinach, pat dry and chop finely. Peel the garlic. Rinse the chickpeas and drain.

2. 2.

   Blend the spinach, garlic, chickpeas, peanut butter, peanut oil and 1–2 Tbsp peanuts with a stick blender until smooth, adding soy cream to create a creamy sauce. Season with salt, pepper and lime juice.