*Translation* Zucchini is courgette in English.
First off, I ordered this by mistake. It read “courgette linguine” on the menu so I assumed I was having pasta with some roasted oil-drenched veg, so far so carb-y. Anyway, I ordered my linguine and was bloody starving…. I watched in horror as she removed and scooped out handfuls of shredded courgette (there were a few olives thrown in there), piled it high added some (cold) sauce and a sprinkling of rocket and wa la. Well if Bob’s your Uncle, Fanny is your disgruntled hungry Aunt, or so I assumed. BUT I kid you not this shit was a revelation! It’s a bowl of vegetables that looks, feels and tastes pretty much like a carb fest… It’s like pasta lads!!
I should have known it wouldn’t be a bowl of stodge since I was in Cornucopia. Now, if you’re not already familiar with this place you need to take a trip. It’s a pretty low key joint but the food is insanely good. It’s vegetarian with some vegan options and more recently they’ve been venturing int ‘raw’ food offerings. If you’re into Gazpacho try the avocado and carrot soup… Anyway, I’m kind of fascinated by the whole raw food movement and although it seems impractical and completely limiting this dish has, once again, piqued my interest. Because I love you I’ve dug out a recipe that I think will be even more wonderful.
Serves 1 (yes, 1. Make double if you want to serve 2!)
2 cups of sprialised zucchini (video here)- you could also use a mandoline on julienne slicer or use a simple vegetable peeler to make fettucine strips
1 T olive oil
1 T lemon juice
1 T nutritional/savoury yeast
1/2 t himalayan sea salt
6 cherry tomatoes quartered
3 T fresh rosemary (use less if dried)
Place the zucchini in a bowl with the olive oil, lemon juice, yeast & salt, and mix through with your hands till evenly coated.
Gently toss through the cherry tomatoes and rosemary.
Garnish with fresh sprigs of rosemary.
Recipe via ->This guy<- plus he’s got more RAW stuff on there so knock yourself out!