This dish is perfect if you fancy a light and quick lunch as well as something warm. The courgetti can either be warmed up in a pan just before you’re ready to eat, or you can serve it cold and more as a salad if you prefer maximum crunch. We wanted it somewhere in the middle so warmed it up in a pan for a couple of minutes, before removing and mixing in the sauce.

There are many variations with this dish, all dependent on what you have in your cupboard and what you’re in the mood for. You can top it the same as you would do with any pasta or noodle dish, for a lighter alternative, or you can treat it as the base to a salad. We mixed it with our avocado sauce and then topped it off with raisins, toasted walnuts, grilled artichoke hearts and grilled tomatoes, – delicious!

For the sauce, you will need (serves two):

  • Half an avocado
  • A squeeze of lemon
  • A splash of water
  • 3 cloves of garlic, roughly crushed/chopped
  • Half a green chilli, roughly chopped
  • 1 tsp of dried, mixed herbs
  • Salt and pepper

For the courgetti (serves two):

  • 1 courgette
  • 1 red onion
  • A small handful of walnuts, crushed and toasted
  • A small handful of raisins
  • 4 grilled cherry tomatoes
  • A whole artichoke heart, cut into quarters and grilled (we go for the ones that are in a jar, rather than fresh)
  • A couple of handfuls of rocket or other fresh leaves
  • 4 whole garlic cloves, grilled


Start by turning the grill onto 180 degrees celsius and place your tomatoes, artichoke hearts and whole garlic cloves under it in an ovenproof dish.

You then want to prep the rest of your veg so that once the sauce is completed everything is pretty much ready to go. Spiralize your courgette, slice the onion finely and set these aside (if you don’t have a spiralizer then either grate it to a rice-like consistency, or cut it into fine and thin strips. Even slicing the courgette into discs will still be delicious!).

Next, crush your walnuts and toast in a frying pan for about 2 minutes, tossing the pan every now and then. Once these have coloured on each side and a nutty aroma has filled the air then turn off the hob and start your sauce.

Place all the ingredients for the sauce together and blend until it is a smooth consistency. Feel free to add a little more lemon or a few more herbs once you have tasted it as really depends on what you fancy!

Lightly warm up your courgetti and onion in a pan for about 2 minutes, or longer if you prefer it softer. Once it is how you like it, remove from the heat and tip into a mixing bowl with the avocado sauce. Mix both together well, tossing in your raisins and divide onto separate plates.
Sprinkle on your fresh leaves and remove the grilled veg from the other. Divide these into two and place them onto the plates, sprinkle on your nuts and an extra sprinkle of pepper and you’re ready to go!


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