Cucumber noodles with bruschetta topping

Ingre­di­ents for 1–2 servings: 

• 1 cucum­ber
• 200 g cock­tail tomatoes
• 4 lar­ge stalks of basil
• 2 tbsp chop­ped red onion
• 2 min­ced gar­lic cloves
• 1 tbsp lemon juice
• 1 teas­poon Honey
• red pep­per flakes (optio­nal)

Pre­pa­ra­ti­on:

Cut the toma­toes into eighths and com­bi­ne with chop­ped gar­lic, chop­ped basil, chop­ped red oni­on, red pep­per flakes (if using), lemon juice and raw honey in a bowl and mix well. 

The cucum­ber with one Spi­ral cut­ter Cut into thin cucum­ber nood­les and arran­ge on a pla­te. Pour the bruschet­ta onto the cucum­ber nood­les and enjoy imme­dia­te­ly. Tas­tes espe­ci­al­ly good on warm days! 

Bon appe­tit!

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