I have been spending some more time with my spiraliser, which resulted in my trying out this cool recipe from Oh My Veggies. The flavours are so fresh and zingy and it’s 100% gluten free and vegan friendly. And like most spiralized recipes it doesn’t take very long to make at all!
Courgetti with roasted tomatoes, lemon and pinenuts
Adapted from Oh My Veggies
300g baby tomatoes – I used a mix of red and yellow
1 teaspoon olive oil
Fresh ground black pepper
Juice of half a lemon
1 tablespoon olive oil
1 teaspoon lemon zest
1 clove of garlic, minced
20g pine nuts
Preheat your oven to 180 C. Toss the tomatoes in one teaspoon of olive oil and salt and pepper to taste. Spread out on a baking tray and bake in the centre of the oven for 15 minutes.
Spiralise the courgettes and set aside. Put the pine nuts into a dry frying pan over a medium heat, tossing occasionally until they are lightly toasted. Set aside.
Heat one tablespoon of olive oil in the frying pan and add the garlic and lemon zest. Allow to cook for a minute or so. Add the courgettes and toss in the oil until they soften ever so slightly. Stir through the lemon juice and top the with roasted tomatoes and pine nuts. Serve immediately.
Serves 2 – 265 calories per serving