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Kevin spiralised vegetables


These quirky-looking vegetables taste just as good hot as they do cold, so don't worry if you don't get your timing right. Just call it a vegetable salad if they've gone cold. 

Preparation time: 30 minutes

Cooking time: 15 minutes


Serves: 4 people

  • 1 - Beetroot
  • 1 pinch Black Pepper
  • 2 - Carrots
  • 1 tbsp Coriander Seed
  • 1 clove Garlic
  • 1 - Lemon
    zest only
  • 2 tbsp Olive Oil
  • 1 pinch Salt
  • 1 - Shallots
  • 1 - SuperValu Courgette
  • 1 tbsp SuperValu Fresh Coriander
    to garnish
  • 2 tbsp SuperValu Fresh Thyme
  • 1 - Sweet Potatoes


  1. Spiralise the carrots, beetroot, sweet potatoes and courgette. If you don't have a spiraliser, use a peeler to make thin ribbons out of the vegetables instead.
  2. Place the shallot, garlic, olive oil, thyme leaves and coriander seeds in a pestle and mortar and crush to a paste. Season with salt and pepper.
  3. Add the paste to the vegetables and toss to coat. Leave to marinate for 15 minutes.
  4. Meanwhile, preheat the oven to 180oC/gas mark 4.
  5. Place the spiralised vegetables on a baking tray and roast in the oven for 10 to 15 minutes. Sprinkle over the lemon zest and fresh coriander. Serve warm or cold. 

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