Raw courgette ‘spaghetti'

Raw courgette ‘spaghetti'

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Eat this simply as it is, or use it as a substitute for pasta and dress with tomato sauce and parmesan.

Ingredients

Quantity Ingredient
200g courgettes
extra virgin olive oil

Method

  1. For this recipe, pick the very freshest, crispest courgettes. Give them a wash, take a box grater and turn it on its side. Run the courgette along the grater, creating long strings of it. Keep going until the courgette loses its rigidity, then finely slice the leftover piece with a knife. Place the courgettes in a bowl and dress with extra virgin oil, salt and pepper.

Variations

  • Courgette ‘spaghetti’ with almonds: Soak 50 g almonds, overnight, if possible. This will make them more digestible and take on a nice water-chestnut-like crunch. Add them to 1 quantity raw courgette ‘spaghetti’ with a squeeze of lemon juice and a sprinkling of roughly chopped parsley. Add a sprinkle of cayenne pepper, if you like. Serves 2 as a side dish.

    Tempura: Raw courgette ‘spaghetti’ is a good candidate for the tempura treatment. Make it in the same way as tempura of broccoli and serve with sweet chilli sauce.

Storage

  • The courgette ‘spaghetti’ is best eaten immediately, but will keep for two days in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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