So, last week — and I really can’t imagine why it’s taken me so long — I finally got around to learning how to make courgette spaghetti and buying a spiralizer.
A what, I hear you ask? You know, one of those contraptions for shredding courgettes so you can eat raw vegetables and pretend you’re eating spaghetti.
I can hear you all sniggering now… But not so fast! I have to tell you it is the best thing I’ve done since I spent ridiculous amounts of money of that whizzy juicer that’s now lurking in the loft. Seriously, I have been having lots of fun. And I’ve discovered a whole new world of ‘spiralizing’.
My all-time favourite has to be spiralized courgette with a spoon of pesto, some baby tomatoes and a handful of pistachios. BUT chuck in a few M&S oriental chilli and lime prawns and you’d have a hard time finding a better dish in any Michelin starred restaurant. OK, maybe I’m exaggerating a little — but not much.
Avocado, Feta and Spinach and
Actually, what I have found is you can use any of your favourite pasta sauces or any combination you fancy.
I’m off to try asparagus and mozzarella, with an egg, a squeeze of lemon and lots of parmesan…