Friday, April 15, 2016

Green Goodness - Courgetti Noodles

I'm pretty new to the spiralizer revolution, but that's not to say I'm not embracing it now I've finally got there!  There is a feeling, something akin to smugness I have to admit, of wholesomeness when you're munching through those delicate green strands. There is a plethora of recipes 'out there' for courgetti, but I still prefer the simplicity of a salad, or the softness of noodles sauted in butter and garlic with a smattering of parsley and feta.  Less is definitely more in this case.
Anyway, I came across this recipe and it struck all the right notes for me, so here it is.

You will need...
(Serves 2 as a Side or Starter - double the portions for a main)
3 Large Asparagus Spears, peeled
1 Large Courgette, spiralised
3 Mini Courgettes, peeled
4 Mini Fennels, finely sliced
½ cup of Fresh Peas
4 Sprigs of Tarragon, finely chopped
1 Tbsp Chives, finely chopped
2 tsp Capers
50g Feta, crumbled
½ Lemon, Juice and Zest
Salt and Pepper
2 Tbsp Good Olive Oil
There really isn't a 'method' as such - just some slicing and a bit of crumbling at the end...
  1. Using a  vegetable peeler  peel the Asparagus and mini Courgette into a large bowl.
  2. Then using either the julienne or spiralise the large Courgette into noodles and add it to the bowl.
  3. Finely slice the Fennel and add it to the bowl along with the Peas, and Capers, Lemon Juice and Zest, Salt and Pepper and Olive Oil.
  4. Finely chop the Tarragon leaves and Chives, then add to the bowl along with the crumbled Feta.
  5. Toss the Salad throughly and serve with a little extra Olive Oil drizzled on top.
(You could substitute the feta with goats cheese, or crispy pancetta, you choose!)

photos by Peony Lim

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