I love spirulisers. These dinky machines make you feel like Handy Manny in the kitchen. Instead of prepping pasta you can grab a courgette, fix it to a spiruliser, and kaboom! Courgette spaghetti! And if you don’t fancy forking out for another kitchen gadget, you could use a potato peeler to scrape ribbons from the vegetables instead.
A naturally shy vegetable, courgettes rely on carrying flavour rather than providing flavour. Dress it up with your usual tomato passata, a bit of garlic, olives, spinach and look! That’s your 5-a-day busted in less time than it takes to reheat an M&S curry.
Investing in a spiruliser might be the best forty-euro you’ll spend in 2013.(I got mine from Lurch on Amazon). Crunchy, chewy, smooth yet zippy, this is one happy courgette. You can make ‘curly carrots’ too for toddlers and childer. The novelty never wears off.
¼ cup walnuts
¼ cup raisins or dried cranberries
Handful of flat leaf parsley or dill
1 tablespoon of smooth Dijon mustard
½ clove garlic, minced
1 tablespoon red wine vinegar
3 tablespoons natural yoghurt
1. Spirulise the carrot and courgette into a large bowl. Loosely toss together with walnuts and cranberries. Raisins and grapes love this recipe too.
2. To make the dressing, whisk the mustard, garlic, vinegar and soya yoghurt together. Tumble into the prepared carrot and courgette. Dig in. (Lots more recipes in my book The Extra Virgin Kitchen out February 2014).