Creamy Smoked Salmon Zoodles

Ingredients:

500g smoked salmon, chopped

600g zoodles (more if you prefer)

150ml cream

1 tsp heba pap

Sprinkle of salt and pepper

1 tbs Holsum

Method:

In a large frying pan or pot, melt holaum, then add the salmon and fry until just cooked. Add the salt, pepper and zoodles and allow to cook on medium heat (approximately 5 mins). Add cream, and 1 tsp heba pap and mix well. 

Cost per plate: R13.50

(Marrows 3 for R10 large, salmon R34.99 for 500g)