Serves 4
This raw courgette dish is fresh and packed full of flavour.
Courgette’s are a great alternative to pasta or noodles on a raw diet. They have a satifising bite and tastes punchy when stirred through the tomato sauce with red onion and garlic. Also, the colour is visually exciting from the carrot and beetroot.
Eating this dish raw contains more micronutrients higher compared to cooking. Each ingredient remains at it’s most nutritionally beneficial state
This can be enjoyed cooked, however the nutritional value will decrease because of the heat.
Ingredients
1 red onion
1 celery stick
1/2 fresh chilli
1 carrot
1 medium beetroot
1 beefsteak tomato
4 sun-dried tomatoes
2 garlic cloves
1/2 tbsp dried herbs
1 tbsp tamari
2-3 generous handfuls of spinach
3 courgette
step1
Roughly chop the red onion, celery, chilli, carrot, beetroot, tomatoes and garlic. Put all into a food processor.
step2
Add the dried herbs and tamari. Chop until all is mixed and finely chopped into a fine salsa consistency.
step3
Prep the courgette. On the second to thinnest setting on the mandolin, slice the courgette into thin strips.
Each mandolin may slightly vary so if you think it is too thick or thin, change the setting.
step4
Lay 4 or 5 strips of courgette on top of each other and with a knife, slice into thin spaghetti ribbons. Repeat with the rest of the courgette.
step5
Transfer the courgette and tomato sauce into a large bowl, add the spinach. Mix everything together with some tongs and transfer onto 4 plates.
Notes
- Add a dash of plant milk if the sauce is too thick to mix.
- I use a mandolin for the courgette, but you could alternatively use a spiralizer or finely julienne by hand.
- I use the spinach leaves whole but you could chiffonade them smaller is preferred.
- You could stir through some pine nuts for a source of protein and a crunch.
- Mushrooms finely chopped would also make a nice addition to stir through with the spinach