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 Add to Shopping List
Serves: 4 people
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-
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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