Zoodles with a chili-lemon-feta sauce

1/2 onion

1 zucchini

6 cherry tomatoes

1 tsp rapeseed oil

20 ml vegetable stock

15 g feta

salt

pepper

1 teaspoon chili

Zest of one organic lemon

Peel and finely chop the onion. Wash the zucchini and cut into zoodles (using a spiral cutter). Wash and halve the cherry tomatoes. Heat the wok with oil and sauté the onion until translucent. Add the zoodles and fry for 3-5 minutes. Deglaze with vegetable stock.

Crumble the feta with your hands and add to the zoodles. Stir several times, add the tomatoes and season with salt, pepper, chili and lemon zest.

Plate up and garnish with a little balsamic cream.

Grill setup: Insert the stainless steel wok holder. Fill the charcoal basket almost completely and light two embers with the monolighter. Close the lid and wait until the temperature is around 160 - 180 degrees. Place the wok on the wok holder, heat up and get started!