Lunch

Avo zoodles

AvoZoodlesWithPesto001.png
  • Serves: 4
  • Preparation: 5 minutes
  • Cooking: 25 minutes
  •       

Ingredients

20 baby carrots, tops reserved (see note)
1 cup (250ml) extra-virgin olive oil
4 cups baby spinach leaves
1 avocado, chopped
½ cup fresh basil leaves
40g parmesan cheese, grated
1 garlic clove, crushed
1 tbs lemon juice
8 medium zucchinis, cut into spirals (zoodles – see tip)
100g goat’s cheese or fetta, crumbled

Method

1

Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Toss carrots with 2 tablespoons oil in a large bowl and season with salt and pepper. Spread over prepared tray and bake for 10-12 minutes or until golden and tender.

2

Meanwhile, combine spinach, avocado and basil in the bowl of a food processor and pulse until just combined. Add parmesan, garlic and juice and season with salt and pepper. Pulse until combined. With the machine continuously running, add ¾ cup (185ml) remaining oil in a thin, steady stream, stopping to scrape down the sides of the bowl occasionally, until combined. Taste and season pesto with salt and pepper if desired.

3

Heat remaining oil in a large frying pan over medium heat. Cook zucchini spirals, stirring, for 1-2 minutes or until just tender. Season with salt and pepper. Add roasted carrots and gently toss. Dollop with pesto and sprinkle with cheese and a few sprigs of carrot tops to serve.

4

NOTE: To prepare baby carrots, simply scrub them with a scourer (especially near the stem) and trim the green leafy tops.

TIP
5

Use a spiralizer available from kitchenware stores to cut zucchini into spirals (zoodles). You can also buy premade zoodles at most supermarkets.

Ingredients

 20 baby carrots, tops reserved (see note)
 1 cup (250ml) extra-virgin olive oil
 4 cups baby spinach leaves
 1 avocado, chopped
 ½ cup fresh basil leaves
 40g parmesan cheese, grated
 1 garlic clove, crushed
 1 tbs lemon juice
 8 medium zucchinis, cut into spirals (zoodles – see tip)
 100g goat’s cheese or fetta, crumbled

Directions

1

Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Toss carrots with 2 tablespoons oil in a large bowl and season with salt and pepper. Spread over prepared tray and bake for 10-12 minutes or until golden and tender.

2

Meanwhile, combine spinach, avocado and basil in the bowl of a food processor and pulse until just combined. Add parmesan, garlic and juice and season with salt and pepper. Pulse until combined. With the machine continuously running, add ¾ cup (185ml) remaining oil in a thin, steady stream, stopping to scrape down the sides of the bowl occasionally, until combined. Taste and season pesto with salt and pepper if desired.

3

Heat remaining oil in a large frying pan over medium heat. Cook zucchini spirals, stirring, for 1-2 minutes or until just tender. Season with salt and pepper. Add roasted carrots and gently toss. Dollop with pesto and sprinkle with cheese and a few sprigs of carrot tops to serve.

4

NOTE: To prepare baby carrots, simply scrub them with a scourer (especially near the stem) and trim the green leafy tops.

TIP
5

Use a spiralizer available from kitchenware stores to cut zucchini into spirals (zoodles). You can also buy premade zoodles at most supermarkets.

Avo zoodles

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