Spiralizing veg has been a big trend now for a few years, so today I want to share with you my favourite courgetti recipe. As most of my recipes are, it’s quick and easy and if you don’t have a spiralizer, you can use a julienne peeler instead. Courgettes are a wonderful vegetable, containing  significant levels of potassium to control blood pressure, vitamin C to boost your immune system and B vitamins to help support a healthy metabolism and cognitive health. The courgette’s thin dark skin is high in soluble fibre, which is beneficial for our digestive system, also helping stabilise blood sugar levels. As they have a high water content, courgettes are also low in calories, making them an ideal food for shedding weight for the summer months. 😉

The salsa I’ve paired the courgetti with is also packed full of vitamins, minerals and antioxidants, topped with walnuts, pine nuts, hemp and nigella seeds for some proteins and healthy fats! As well as giving you a health kick this dish will also have your taste buds singing with joy!

This is a really delicious dish on its own as a light lunch or you can pair it up with some grilled fish for a delicious summery dinner.

Courgetti with Rocket and Cherry Tomato Salsa

Serves 2

1 large courgette, spirulized

For the Salsa:

Handful of cherry tomatoes, halved
1/4 red onion, finely chopped
1 tbsp capers
big handful of rocket, washed and chopped
drizzle of olive oil
juice of half a lemon

handful of walnut pieces
1 tbsp pine nuts
sprinkle of hemp seeds and nigella seeds (optional)

Start off by making the salsa to allow it to sit for a few minutes so that the flavours infuse. Mix all the ingredients together in a bowl, cover with a plate and allow to rest while you prepare the courgetti.

Using a spirulizer, spirulize your courgette. Add to a pan and pour boiling water from a kettle over the courgetti. Without turning on the cooker, just allow the courgetti to soften in the boiling water for 5 minutes. In the mean time, add the nuts to a dry pan and roast over a medium heat tossing the pan regularly. Once they start to brown remove from the heat and transfer the nuts to a plate.

When the courgetti has softened (you don’t want it to get too soft and soggy) drain the water and share between 2 bowls. Top with your salsa and the toasted nuts, then sprinkle some seeds and add a little more olive oil to taste.

Serve immediately.