If you (a) have ever tried to cut out carbohydrates and failed, or (b) don't have a spiraliser, you seriously need to take the plunge and just buy one. When I bought this spiraliser last summer, I was honestly a woman obsessed - anything I could spiralise, you'd better believe that I did!
Since Harvey and I bought our house, I've been on a bit of a subconscious mission to eat a bit more healthily, a journey which has involved the introduction of Quorn to my diet (a big deal for a non-mushroom eater!), a lot less red meat, fewer carbs after five, and, you guessed it, the spiraliser. Now I am a huge fan of a kitchen gadget, the faddier the better, and when I bought this one, to some extent I did wonder whether it was just another product I would quickly grow bored of. Thankfully, I couldn't have been more wrong, and I even persisted in spiralising vegetables throughout the winter, which is not easy when all you want to eat is a big roast dinner, or a giant bowl of pasta.
Now that summer is just round the corner, I've been on the hunt for new ways to spice up the humble salad, as I think we can all get bored of lettuce, tomato and cucumber after a little while. So whilst I was doing some 'research' on Pinterest the other day, I stumbled across a raw courgette salad, and decided to have a go at making something similar, and this was the finished result! Again, this is super simple and super easy, and it look less than 20 minutes from start to finish to make an absolutely delicious meal. If you haven't got a spiraliser, there's no need to worry, you could just peel, grate or slice the raw courgette with a sharp knife instead, minding your fingers, obviously.
INGREDIENTS:
2 large courgettes
2/3 handfuls of tomatoes
100g Feta cheese
100g Feta cheese
1 clove crushed garlic
4 tbsp oil
1 tsp honey
1-2 tbsp lemon juice
Pepper
Salt
(Serves 2 people)
HOW TO:
You'll want to start by pre-heating the oven to 180ºC.
In a small bowl, mix half of the oil with the crushed garlic and set aside. Chop the tomatoes in half and pop onto a baking tray; you'll then need to pour over the garlic oil you prepared earlier and season with salt and pepper. Give everything a good mix, as you want to ensure that all of the tomatoes are adequately coated and pop them in the oven for 15 minutes.
In the meantime, wash the courgettes and get spiralising/peeling/grating into a bowl; crumble the Feta cheese over the top of the bowl of courgette and set aside.
The next step is to prepare the dressing, which is actually more of an oil I guess. Into a small bowl or ramekin, pour the remaining 2 tbsp of oil, honey and lemon juice, and give it a good mix. You can use as much or as little lemon juice as you like; Harvey isn't a huge lover of lemon, so I only used 1.5 tbsp, and it tasted great. I actually also used the same bowl as I did to make the garlic oil, which gave the dressing slightly more flavour, and meant that there was less washing up later that day! #lifehacks
Once the tomatoes are done, remove them from the oven, and add to the courgette and Feta mix. Pour any excess oil from the baking tray, along with the dressing over the top of the salad, give it a good toss, and you're ready to serve! This was actually the trickiest part of the dish - our spiraliser is so efficient that you literally end up with strands of courgette about a metre long, which meant for a very messy service.
So, although it was slightly messy towards the end, I would highly recommend having a go at this recipe. I don't think there's many (healthy) things better than tomatoes roasted in garlic oil; I have to confess I am also a huge lover of courgettes, so I can tell I'll be eating this dish a lot throughout the summer!
HOW TO:
You'll want to start by pre-heating the oven to 180ºC.
In a small bowl, mix half of the oil with the crushed garlic and set aside. Chop the tomatoes in half and pop onto a baking tray; you'll then need to pour over the garlic oil you prepared earlier and season with salt and pepper. Give everything a good mix, as you want to ensure that all of the tomatoes are adequately coated and pop them in the oven for 15 minutes.
In the meantime, wash the courgettes and get spiralising/peeling/grating into a bowl; crumble the Feta cheese over the top of the bowl of courgette and set aside.
The next step is to prepare the dressing, which is actually more of an oil I guess. Into a small bowl or ramekin, pour the remaining 2 tbsp of oil, honey and lemon juice, and give it a good mix. You can use as much or as little lemon juice as you like; Harvey isn't a huge lover of lemon, so I only used 1.5 tbsp, and it tasted great. I actually also used the same bowl as I did to make the garlic oil, which gave the dressing slightly more flavour, and meant that there was less washing up later that day! #lifehacks
Once the tomatoes are done, remove them from the oven, and add to the courgette and Feta mix. Pour any excess oil from the baking tray, along with the dressing over the top of the salad, give it a good toss, and you're ready to serve! This was actually the trickiest part of the dish - our spiraliser is so efficient that you literally end up with strands of courgette about a metre long, which meant for a very messy service.
So, although it was slightly messy towards the end, I would highly recommend having a go at this recipe. I don't think there's many (healthy) things better than tomatoes roasted in garlic oil; I have to confess I am also a huge lover of courgettes, so I can tell I'll be eating this dish a lot throughout the summer!
Please let me know what you think, if you decide to have a go, I would love to hear any feedback! Thanks for reading!!
Laura xx
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