Raw Zucchini Zoodles with avocado pesto, eggplant and cherry tomatoes.
For the Pesto:
- 1 cup packed fresh basil
- handful chopped parsley
- 1 cup packed fresh chopped kale
- 1 clove garlic
- 1 Avocado
- Salt & pepper to taste
- 3 tbsp extra virgin olive oil
- Juice of 1/2 juicy lemon
For the zoodles:
- 3-4 medium zucchinis
- 1 cup cherry tomatoes, halved
- 1 cup chopped egg plant
- salt and black pepper to taste
- small handful of pine nuts or chopped toasted cashews
Spiralize the zucchini using a spirulizer, alternatively you can shave it into strips using a vegetable peeler.
Cut it into smaller strands if they are too long and place them in a large bowl lined with a few paper towels.
Season with salt, cover and place in the fridge to allow the salt to draw the moisture out.
Meanwhile place cherry tomatoes on an oven tray and roast until just blistering.
Season the egg plant then grill the chopped egg plant in olive oil until soft and slightly charred.
To make the pesto
Place all ingredients in a food processor or blender and blend until just smooth.
When everything its ready toss with the pesto tomatoes, and egg plant and season with salt and pepper as needed.
Tip: You can add a little protein by tossing some grilled or roast chicken through the mixture.
YUM. Valeria x