Spiralised Vegetables

Kevin spiralised vegetables 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. 

4 people 15 minutes 30 minutes


  • 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


  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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