Wednesday, 4 March 2015

COOKED: Raw Ribbons with Garlic Tomatoes and Feta

Apart from coconut kale quinoa, this is my go-to meal at the moment.

I feel like I've piled on a few pounds during the winter months, and although I eat healthy 70% of the time, I really want to be a little bit tougher on myself and try and shift this winter weight.

Enter courgette ribbons - a wonderful alternative to pasta and, to be honest, a very healthy option with any kind of meal as a base or as a side.

As I still don't have a spiralizer (it's on my 'to buy' list) I just use a standard peeler to create ribbons of courgette - it still works as well, just doesn't necessarily look as 'neat'.

This meal is perfect if you want to whip up something quickly - with very few ingredients, all healthy and a great mix of flavours; it's the perfect weekday, post-gym, lunch, WHATEVER meal. At the moment, I'm probably eating this twice a week. I'm so busy but it takes me less than 20 minutes to whip it up. It's wonderful.

[Inspired by The Londoner]

To make enough for two people,  you'll need:

2-3 courgettes - depending on size. 3/4 of a courgette normally does me!
12 plum tomatoes, chopped in half
4-6 sundried tomatoes, optional
2 cloves garlic, crush
1/2 a block of feta cheese, crumbled
200ml EV Olive Oil
1 tsp chilli flakes
Sea salt and black pepper, to season
Extra chilli flakes, optional


1. First things first, you'll need to preheat your oven to 180 and grab a baking tray. Line this with foil.

2. Grab a small bowl - pour in your EVOO, crush your garlic, add your chilli flakes, season with salt and pepper.

3. Chop your plum tomatoes, throw them in the small bowl and mix with the oil etc.

4. Move the tomatoes onto your baking tray and pop into the oven for around 5 minutes, once it's heated. You need to make sure the liquid in the small bowl remains mostly there, you will need this to mix the rest of your ingredients int.

5. Peel your courgettes - or use your spiralizer, if you have one, it really doesn't matter too much. Once they're in ribbons/spirals, pop them into a bigger bowl and pour over the oil/garlic. Mix the courgettes with oil.

6. Throw in your sundried tomatoes and half of the crumbled feta. Once the plum tomatoes have cooked a little in the oven, pop these in too and mix everything together.

7. You're ready to serve it all up now. Grab a couple of plates, dish it up, crumble the remaining feta between the two and I usually add some extra pepper and chilli flakes at this point.


You could cook the courgettes if you preferred but the crunch they give you raw is a perfect texture for this dish.

I'm going to try this with some olives in the future, or maybe even some chopped artichokes.

xo

4 comments:

  1. This looks SO good! I've had a spiraliser on my shopping list for ages, but definitely should try the peeler trick. Is it a bit ridiculous that it hadn't even occurred to me?!

    Big fan of the tomato and feta topping on this as well. Will be lovely in Summer with a glass of white wine! :) xx

    Little Miss Katy | UK Lifestyle Blog

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  2. This looks so yummy and super fresh! Definitely something I'll be eating a lot of when the weather starts getting warmer <3 x

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  3. Yum! I tried raw courgette the other day and actually really liked them. I'm also so desperate for a spiralizer, they look so good! Need to buy one! x

    Jasmin Charlotte | UK Lifestyle Blog

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  4. This looks so good! I'd actually never thought of using a peeler instead of a spiralizer but it seems a great way to test it out before spending out on yet another kitchen gadget. Feta and tomatoes are such a perfect combo, I can see me eating this quite a lot!

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