Love pasta, but don’t want the carbs? Then join the spiralizing revolution! Spiralizers are clever kitchen gadgets which turn vegetables into noodles courgettes become courgetti (or zucchini becomes zuchetti if you prefer)! Some vegetables courgettes, carrots, beetroot, cucumber spiralize better than others and your vegetable noodles can be raw or warmed through. Just top with interesting flavor combinations and you have yourself a super-tasty, ultra-healthy bowlful in minutes.
Season the sauce, spoon the meatballs and sauce over the courgetti, then sprinkle over torn basil.
- 4 courgettes
- 1 large ball buffalo mozzarella
- 6 medium ripe vine tomatoes
- Olive oil to serve
Spiralize the courgette to make courgetti. Cube or tear the mozzarella and cut the tomatoes into bitesize wedges. If you would like warm, but still raw courgetti, put them in a large frying pan with a couple of tablespoons of water and stir them for a minute or two over a medium-high heat.
Arrange the courgetti in bowl and scatter over the tomatoes mozzarella. Drizzle with olive oil and grind over plenty of black pepper, then serve.
Poached Egg on Courgette Ribbons
- 2 large organic or free-range eggs
- 2 courgettes
- 12 santini cherry tomatoes
- 3 or 4 sprigs of basil
- Freshly ground black pepper
Use your spiralizer to make your courgetti and halve the cherry tomatoes.
Poach each egg according to your favorite method – some people user egg-poachers, others do it the old-fashioned way. If you’ve never poached an egg before, this is a foolproof technique.
1. Put on a medium-sized saucepan of water to boil and add a pinch of salt to it.
2. Make sure your egg is really fresh and crack one into a ramekin or cup.
3. Add a small drop of vinegar to your egg.
4. When the water is boiling, take a hand-held balloon whisk and stir the water to create a gentle whirlpool in the water, which will help the egg white wrap around the yolk.
5. Slowly tip the egg into the water, white first. Turn the heat right down to the minimum setting. Leave to cook for three minutes.
6. Remove with a slotted spoon, snipping off any straggly edges using the edge of the spoon.
7. Rest the egg to drain onto kitchen paper – this is an important step as a waterlogged dish is unpleasant.
Now you have a perfect poached egg. Serve each one on a large bed of courgetti and cherry tomato, garnished with torn basil leaves and ground black pepper.
Beetroot Noodles and Pea Quinoa
Serves 4 as a vegan light lunch or side dish
- 4 large beetroot
- A large handful of fresh peas
- 2 cups quinoa
- 1 small bunch of parsley
- 1 lemon
Use your spiralizer on the fresh beetroot and arrange it into bowls.
Prepare the quinoa to the packet instructions, drain and keep warm. Mix the quinoa with finely chopped parsley, season and squeeze over lemon.
Scatter the quinoa over the beetroot nests. Scatter generously with fresh peas and serve.
Seared Shrimp Rainbow Vegetti
- 16-20 large, raw shell-on shrimp
- 4 large carrots
- 3 green courgettes
- 3 yellow courgettes of all colors and varieties
- 20-24 heirloom tomatoes
- A bunch of fresh basil
- 1 tbsp extra-virgin olive oil
Use your spiralizer on the carrots, green and yellow courgettes. Arrange into three separate nests in each bowl.
Add heirloom tomatoes which have been cut into halves or wedges.
Sear the shrimp in a light oiled griddle pan on a high heat until they turn bright pink.
To serve, dollop a spoonful of organic pesto onto the green nest, scatter over the seared shrimp and some torn basil leaves, drizzle over the remaining olive oil and enjoy.