Having just completed Jason Vale’s Big Juice Spring Clean (and losing 7lbs in 5 days, despite only a minimum amount of exercise and not quite finishing due to an upset tummy that left me eating rye toast and Marmite instead of my final juice – so yay to that) I found I had a few bits and pieces of ingredients left over.
What could I do with these leftover ingredients to stop them going to waste? Hmm. Well, three recipes immediately sprang to mind, so here’s the first (the second and third will follow over the next couple of days).
I don’t actually like cooked courgette – I don’t like the texture and I’m not keen on the flavour. But raw, that’s a whole different kettle of fish (or kettle of courgette, I suppose).
I’ve had my spiraliser for over a year now, and don’t really use it that often – so this was a good opportunity to give it a good workout, and create a healthy, filling lunch that literally took somewhere between 5 and 10 minutes to make. Couldn’t be simpler!
If you don’t have a spiraliser, you could instead use a vegetable peeler to peel your courgette into thin strips, like tagliatelle. At which point this recipe becomes ‘courgiatelle’ instead of ‘courgetti’, but let’s not waste time arguing semantics I do recommend buying one though – you can do a lot of fun things with it, like curly fries (I’ve done these before, coated in spices and a little oil and baked in the oven – really tasty).
What I love about this recipe – apart from how quick it was to make – is the beautiful colours. We should aim to eat rainbow foods wherever possible, because a variety of colours in our food is very healthy – this recipe certainly ticks that box!
Anyhoo – enough gassing, and on with the recipe. Makes enough for one person.
- 1 medium courgette (zucchini) – topped, tailed and peeled
- 1tsp good oil (I used hemp oil but you could use flax oil or a good extra virgin olive oil)
- Freshly ground black pepper and pink Himalayan crystal salt, to taste
- 1 small clove of garlic, crushed
- 1tbsp finely shredded fresh basil
- 1 good sized handful of fresh spinach, shredded
- 4-6 olives
- 4-6 baby plum tomatoes, halved
- 1tbsp finely chopped yellow bell pepper
- 1tbsp finely chopped red onion
- 1tbsp finely grated carrot
- 1tbsp mixed seeds (use whatever you like or have in the cupboard; I used sunflower, pumpkin, hemp and black sesame seeds)
- Balsamic vinegar, to taste
Spiralise the courgette and place in the bowl you’ll be eating from (less washing up – yay!)
Add the oil, salt and pepper and garlic. Rub the oil and seasoning into the courgette well (this helps give it a ‘floppy’ texture, in keeping with cooked spaghetti). Add the basil and spinach and mix well into the courgetti.
Add the olives, tomatoes, yellow pepper and red onion, arranging prettily so your eye is as delighted as your taste buds
Add the grated carrot, distributing evenly.
Sprinkle the mixed seeds over the top, and finally drizzle as much balsamic vinegar as you like over the dish.
Eat with a fork and spoon – exactly as you would eat normal cooked spaghetti, but without all the refined carbs and associated ill-health