This week's Green Mondays recipe from Kelly Gibney has all the creaminess and richness of a traditional pasta dish while being (amazingly) entirely raw. This is full of vibrant vegetable goodness and will leave you feeling great. Ideal as a midweek meal as it is on the table in literally five minutes.
Serves: 2
INGREDIENTS
4 medium zucchini
1 ripe avocado
juice of one lime
small handful fresh basil
2 tablespoons extra virgin olive oil
1 small garlic clove
pinch of dried red chilli flakes
Sea salt and cracked black pepper
½ cup black olives
1 ½ cup cherry tomatoes, cut in half
To serve: additional basil for garnish and a generous sprinkling of pine nuts
METHOD
Use a spiraliser to create ‘noodles’ with the zucchini. Alternatively you can use a vegetable peeler to create ribbons.
Place the avocado, lime juice, olive oil, basil and garlic into a blender. Puree until very smooth. Add the pinch of chilli flakes and season generously with sea salt and cracked black pepper.
Toss noodles with dressing just prior to serving. Stir through the cherry tomatoes and olives.
Divide between two bowls and sprinkle with additional herbs and pine nuts.
Leftover dressing will last 24 hours in an airtight container in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonniedelicious.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.