Cucumber Spaghetti Salad

Fresh, light, herby and very very tasty, a cute salad that can be made all year round. This should trick any vegetable hater into eat what's good for them.

2 large cucumbers

4 Roma tomatoes

3 Spanish onion

1 bunch basil

50g Parmesan

50g blanched almond

50g hazelnuts

1/2 cup olive oil

Sea salt

Cracked pepper

Method:

Wash and quarter the tomatoes, peel and quarter the onions then spread out evenly over baking tray and liberally sprinkle with salt, pepper and olive oil bake in oven at 170oC for 30 minutes.
Then make the pesto by placing torn basil leaves, nuts, grated Parmesan and olive oil into food processor and blend to a smooth paste.
Using a julienne peeler peel the cucumbers making long spaghetti strips (do not use the seeds), place the cucumber in a large mixing bowl with pesto and roasted onions toss together.
Serve the salad with roasted tomatoes evenly spread over the cucumber salad.