Spiralised Vegetables
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.
Ingredients
Serves: 4 people
-
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 180oC/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.
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