This week's Green Mondays recipe from Kelly Gibney has all the creaminess and richness of a traditional pasta dish while being (amazingly) entirely raw. This is full of vibrant vegetable goodness and will leave you feeling great. Ideal as a midweek meal as it is on the table in literally five minutes.
Serves: 2
INGREDIENTS
4 medium zucchini
1 ripe avocado
juice of one lime
small handful fresh basil
2 tablespoons extra virgin olive oil
1 small garlic clove
pinch of dried red chilli flakes
Sea salt and cracked black pepper
½ cup black olives
1 ½ cup cherry tomatoes, cut in half
To serve: additional basil for garnish and a generous sprinkling of pine nuts
METHOD
Use a spiraliser to create ‘noodles’ with the zucchini. Alternatively you can use a vegetable peeler to create ribbons.
Place the avocado, lime juice, olive oil, basil and garlic into a blender. Puree until very smooth. Add the pinch of chilli flakes and season generously with sea salt and cracked black pepper.
Toss noodles with dressing just prior to serving. Stir through the cherry tomatoes and olives.
Divide between two bowls and sprinkle with additional herbs and pine nuts.
Leftover dressing will last 24 hours in an airtight container in the fridge.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.