A while ago, I published a guest post on Food Moods (you can find the recipe both on her blog here and/or on mine here). Today, she’s the one writing a beautiful guest post on my blog while I am spending time in New Zealand (lucky me)! Her recipe is very healthy and mouthwatering, love it already. Thank you, Blandine!
“I was delighted to be asked by Delphine to write a post for her blog. We got to know each other over the past year or so through food blogging, and I always find her writing super inspiring. Her recipes are colourful and appetizing, making you want to go into the kitchen and get cooking, don’t you agree?
I thought I would share what turned out to be one of my favourite recipes this summer, a meal that we had again and again. If you’ve never had raw courgette before, preparing them in ‘spaghetti’ form is the perfect way to try them out. This dish will leave you feeling nourished but without the heaviness sometimes felt after eating a bowl of real deal pasta. And because spaghetti is all the best with tomato sauce, I also came up with a raw recipe for it, in what makes a vibrant and healthy lunch bowl.”
Ingredients (Serves 2):
- 1 handful sun-dried tomatoes
- 3 courgettes, ends removed
- 1 large tomato, chopped
- 1 small red chilli, finely chopped
- 1 small clove garlic, peeled and finely chopped
- A large handful fresh basil leaves
- 1 date, pitted
- 2tbsp extra-virgin olive oil
- Squeeze of lemon juice
- ¼ cucumber, sliced
- ½ orange pepper, sliced
- A handful cherry tomatoes
- 1 avocado, peeled, stoned and sliced
- A handful olives
1. Soak the sun-dried tomatoes in hot water for about 30min, until soft, then drain.
2. Transform the courgettes into ‘spaghetti’ using a julienne peeler, a mandolin or a vegetable spiraliser.
3. In a blender, add the sundried tomatoes, tomato, garlic, basil leaves (saving a few), date, lemon juice and 1 tbsp olive oil and blend until fairly smooth.
4. Place the spaghetti in two plates and top up with the raw sauce and a few fresh basil leaves.
5. In a bowl, mix the cucumber with the pepper and cherry tomatoes. Add a squeeze of lemon juice, 1tbsp olive oil and season with salt and pepper.
6. Dish out on the plates, as well as the avocado slices and olives, and serve.