This is a simple recipe to make and has lots of flavour from the vibrantly delicious green salsa, which is full of fresh green nourishing herbs.
Courgette ‘spaghetti’
- 2 medium courgettes (per serving)
Wash the courgettes thoroughly. Peel and cut off the ends. Using a thin cut julienne setting on your mandolin, or using a spiraliser, cut the courgettes into spaghetti like shapes. To avoid excess moisture, don’t use the courgette middles.
If you are not going to consume straight away, keep the courgette spaghetti in an airtight box in the fridge (they should last there for 1-2 days).
Salsa verde
- 1 cup fresh mixed herbs (e.g parsley, basil, chives, coriander, dill, mint)
- 1/2 cup olive oil
- 3 tbsp small capers
- 2 tbsp chopped shallots
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 cloves garlic, shoot removed
- ½ tsp salt
- Large pinch black pepper
Blend all ingredients in a high speed blender until smooth.
Store in a sealable container.
If you don’t have a blender you can make smaller batches of salsa verde by crushing in a pestle and mortar.
To serve:
Mix your desried portion of courgette noodles with a few tbsp. of salsa verde, or to taste, adding a drizzle of olive oil if necessary for a silkier texture. Garnish with finely chopped spinach, sprouts or micro herbs. Adding a topping of a few crushed activated almonds will also add a lovely crunch. Enjoy!
Recipe by Richard Havardi.