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.
4 people
15 minutes
30 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 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.
