Spiralised Vegetables

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RECIPE OVERVIEW

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

Ingredients

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

Method

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.
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.
Add the paste to the vegetables and toss to coat. Leave to marinate for 15 minutes.
Meanwhile, preheat the oven to 180^oC/gas mark 4.
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.