A delicious and colourful plate of food…in I promise 5 minutes! This was the result of some leftovers. Using my beetroot dip recipe which with the courgette works as a perfect sauce. I always like to add some kind of flavoured sauce to courgetti otherwise it can be slightly bland. Beetroot and cheese are such a fab combination. Here I used manouri cheese but haloumi or feta would work just as well.
tsp coconut oil
4-5 thick slices of manouri cheese (roughly 1/2 packet)
2 tbsp beetroot dip
tbsp mixed seeds
handful of salad leaves (I like the soft lambs lettuce)
For the dip:
3 large cooked beetroots
2 tbsp olive oil
tbsp cider vinegar
tsp grainy mustard
tbsp yoghurt (I used soya)
handful chopped mint
What to do…
If you have not already prepared your dip, simply blend all the ingredients together. Adjust the amount of olive oil and yoghurt to get the dip the consistency you want by adding it slowly until the dip is a thick but not runny.
Heat a frying pan on a medium heat. Add your slices of cheese to the dry pan and fry gently for 2 minutes before flipping over to the other side. Continue to do this until both sides are nice and golden.
In the meantime use a spiraliser or wide peeler to make your courgette ribbons.
Once the cheese is nicely brown and crispy, remove from the pan. Add a teaspoon of coconut oil to the hot pan. Then place your courgette ribbons in the oil and fry for a couple of minutes until they start to soften. Add 2 tablespoons of the dip to the frying pan and stir to coat the courgette.
Keep frying until the dip is slightly warm, but the courgette is not too soft, you still want the al dente texture.
Place a handful of salad leaves on your plate, add the courgette noodles, top with your toasted cheese and a sprinkle of seeds.
Enjoy your pretty pink vegetable pasta!