Spicy Raw Vegetable Spaghetti

15 Ingredients

Number of servings

For the dressing

1tablespoons hemp oil
ingredient tip
2tablespoons pumpkin seed oil
1tablespoons fresh lemon juice
2teaspoons tahini
1 pinch salt
3 small celery sticks

1 handful pine nuts
1 pinch freshly ground black pepper
2tablespoons furikake
ingredient tip
2 carrots, peeled
2 beetroots, peeled
1 zucchini, stalks removed
1 yellow courgette, stalks removed
3 small radishes
1 large bunch fresh coriander leaves, large stalks removed, and finely chopped

Description

The combination of ingredients here has a cleansing effect on the body. The spiralizer changes the texture of vegetables – the root vegetables in particular taste surprisingly light and vibrant.

Method

Step 1 of 4

To make the dressing, combine all the ingredients in a food processor or blender, then set aside.

Step 2 of 4

To toast the pine nuts and sesame seeds, heat a small frying pan over a medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden.

Step 3 of 4

Put the carrots, beetroots, zucchini, and radishes through a vegetable spiralizer to turn them into long, thick ribbons. Alternatively, use a vegetable peeler.

Step 4 of 4

Place all the vegetable strips except the beetroot in a serving bowl and toss with the chopped coriander leaves (adding the beetroot separately prevents the whole salad turning pink). Distribute between four serving plates, add the beetroot, pour over the dressing, scatter a few of the pine nuts and furikake or sesame seeds over each portion, and serve.

Summer Vegetable Fettuccine

Difficulty

Licensed

Summer BBQ Plant-Based V2burger