Wednesday, 3 June 2015

COOKED: Avocado Courgetti with Basil and Grilled Vegetables

Since getting my spiralizer, it's safe to say I'm completely addicted to courgetti. I have it at least once a week, sometimes even twice a day for lunch and dinner. It's so simple, you can jazz it up if you wish or just go plain with some olive oil, pepper and a few chilli flakes.

Before courgetti, I made a lot of courgette ribbons and although this is still my favourite courgette related dish, this newbie is right up there with my weekday staple meals.

If you don't have a spiralizer, don't panic...just used a julienne peeler or some variation of that to make ribbons.

All you need to serve two people is:
1 courgette, spiralized
1 avocado, mashed
10-12 plum tomatoes, halved
5-6 mushrooms, sliced
2 tsp green pesto, shop bought or homemade is fine
2 or 3 basil leaves, chopped
1 tbsp olive oil
Sea salt and cracked black pepper, to season.
Chilli flakes (optional)
Feta, crumbled (optional)

1. Now, you can cook the courgetti if you prefer - if doing so, pop it in a large saucepan with a little bit of oil and a tbsp water with the lid. This will steam the courgetti to soften it rather than browning it as you would in a frying pan. I prefer my courgetti raw, so all you need to do with your courgetti, cooked or not, is pop it into a large bowl and put to one side.

2. Mash up your avocado in a separate bowl, mixing in your chopped basil leaves and seasoning with some salt, pepper and a few chilli flakes. Mix in the tablespoon of olive oil. Make sure all ingredients are combined

3. Pop your chopped tomatoes and mushrooms on a tin foil lined baking tray and leave under the grill for around 5 minutes.

3. While the veggies are under the grill, mix your pesto into the avocado mix.

4. Combine the courgetti and avocado mix, making sure all is covered. If it's a little clumpy (technical term) add a little extra olive oil. Grind in a little more cracked black pepper, to season and some extra chilli flakes if you want a little bit of a kick.

5. Once the tomatoes and mushrooms have grilled, mix them into your other ingredients.

6. Serve with a couple of basil leaves on top, crumble that feta over the top and you've got yourself a healthy, delicious meal in less than half an hour!


1 comment:

  1. Yum! I just made courgette lasagna with ribbons last week and it was amazing. I totally need to try it now with a julienne peeler! x

    Jasmin Charlotte