Garden Fresh Crunchy Marrow/Zucchini/Courgette Salad

Say hello to crunchy salad !!! Say hello to this amazing, light summer salad I threw together for lunch! I really had no clue how this was going to turn out, it was a matter of using what I had in the fridge (yeah, I do that a lot) and …I surprised myself! This is the perfect summer salad for all those lucky people out there enjoying the warmth of summer.  And, of course those that aren’t (me)….. just pretend the sun is shining and the day is good !

This is a super easy salad, and could work well just as a side salad or as a main. I am just loving the spiralized marrows, it just makes this salad so pretty :-). Just one thing, if you do make this salad, and you are wanting to make it ahead of time, don’t cut your tomatoes until you are ready to serve, otherwise your salad will become quite watery.

Garden Fresh Crunchy Marrow/Zucchini/Courgette Salad

Preparation time:  10 minutes

Serves 2 *

Ingredients:

2 cups spiralized marrows

1 cup chopped celery

1 cup fresh basil leaves

2 cups baby spinach leaves

2 cups exotic tomatoes, chopped/halved (or cherry tomatoes)

salt and pepper to taste

Olive Oil for drizzling

Nutritional Yeast for sprinkling on the top (optional)

Instructions:

Throw spiralized marrows, chopped celery, basil and baby spinach into a bowl.

Add tomatoes.

Season.

Drizzle with a bit of olive oil and sprinkle with nutritional yeast.

Enjoy 🙂

 

  • This recipe can easily be halved or doubled, depending on how many people or if you are wanting it as a main or side.  I also, used Nutritional Yeast so it is vegan, but this can be subbed with feta or any cheese of your choice if you don’t want the vegan option.

Brinjal (Aubergine/Eggplant) Walnut Pesto and Butternut Spaghetti with Roasted Tomatoes

003

Spiralized Butternut Spaghetti……finally !!!!  Do you know how long I have wanted to do a Butternut Spaghetti meal? Well, let’s just say…a l-o-n-g time ! and, you are going to love this one….

Firstly, it is incredibly easy.  Secondly, it is extremely tasty, and…Thirdly, you just need to make this.

This pesto, is my everything right now. I mean,who would have thought that a brinjal (sorry I am using the name I use for it here in this country) pesto would be so incredible awesome?….. Me !  because I love nuts and anything with nuts IS awesome !!! By the way, if you don’t have walnuts, I am sure any nut will be equally as great…it is just that I had ….Ummmmm…a fair amount of walnuts, so walnuts have been going into EVERYTHING 🙂

So, here goes.

009

Brinjal (Aubergine/Eggplant) Walnut Pesto and Butternut Spaghetti with Roasted Tomatoes

Preparation time:  15 minutes

Cooking time:  25 – 30 minutes

Total time:  40 – 45 minutes

Serves 4

Ingredients:

For the pesto:  

1 medium-sized (approximately 400 grams) brinjal (Aubergine/Eggplant)

6 Tablespoons Extra Virgin Olive Oil

2 teaspoons white vinegar or white wine vinegar

1/2 – 1 cup of dry toasted walnuts, chopped

1/4 cup packed basil leaves, chopped

1 – 2 garlic cloves, finely chopped (depending on size)

salt and pepper to taste

Makes  just over one  cup of Pesto 

approximately 800 – 900 grams uncooked spiralized butternut spaghetti (for the best results, please use the largest, thickest blade you have on your spiralizer).

approximately 350 grams tomatoes of your choice (I used exotic tomatoes and cherry tomatoes, cut in half).

Instructions:

Pre-heat your oven to 180 degrees Celsius / 350 degrees Fahrenheit.

To make the Pesto:  Cut the brinjal in half, lightly drizzle with olive oil and season with salt and pepper. Put the brinjal in the heated oven and roast for about 25/30 minutes or until done. Then remove from the oven.  Scoop out the insides and discard the skin. Allow to cool. Place the cooled flesh of the brinjal into a food processor and add all the other ingredients.  Process until the consistency you like and taste and add more salt or pepper if necessary. If you find that you would like a thinner consistency, by all means add another tablespoon or two of olive oil .

In the meantime, place the spiralized butternut onto a couple of baking sheets. You may want to just get a knife and cut the spiralized butternut pieces a little shorter (mine were massively long) so it’s more edible. Drizzle with a little olive oil and season with salt and pepper. Mine took about 8 minutes till it was firm but done. (Try not cook the butternut until it is too soft, as it will just mash up and break when tossing through the pesto.) When done, set aside and keep warm.

Whilst the butternut spaghetti is in the oven roasting, dry toast the walnuts, and roast your tomatoes.

To dry toast the walnuts:  This you do by just adding the dry walnuts to a small frying pan and frequently toss with a wooden spoon.  You do not add any oil to these, as nuts have their own natural oils. Continue to toast until slightly fragrant, and then remove from the stove and set aside.

To roast the tomatoes:  Place the tomatoes (cut side down if you cut them in half) on a baking sheet, drizzle the tomatoes with olive oil, salt and pepper. Place in the pre-heated oven and allow to roast till the tomatoes pop in the oven and look a bit wrinkled.

Once everything is done, serve hot.  Add more cherry tomatoes and fresh basil leaves for garnish.

Enjoy 🙂

NB*  For the pesto: If you do not have a food processor and will be using a blender, you may want to use a pestle and mortar and break the nuts up more.

Also, quantities do not have to be the same and can vary. (That is what I like about pesto’s, you can make it your own)