Summer is the best time of the year to put as many colourful and tasty fruits and vegetables in your plate! Raw, steamed, cooked on the barbecue or in the oven.. there are many ways to appreciate these seasonal ingredients and therefore infinite recipes to go around. I guarantee you will never get bored of what’s on your plate!

Today’s recipe ‘Courgetti with Mint & Mango’ combines a handful of fresh ingredients for a vibrant dish full of subtle flavours and textures. This raw and vegan take on spaghetti is perfect for the warm Summer days and only takes a few minutes to make. Who said you had to spend hours in the kitchen to make something delicious?

- Vegan Recipe -

MANGO & MINT SALSA

1 ripe mango

4 tablespoons of olive oil

Juice of 1 lemon

3 sprigs of fresh mint 

1 teaspoon of sriracha

1 teaspoon of powder ginger

Peel the mango, remove the stone and roughly chop.

Wash and dry the mint leaves and roughly chop.

In a mixer, add the mango, olive oil, lemon juice, mint leaves, sriracha and powder ginger. Mix until smooth.

Season with salt and pepper to taste.

COURGETTE NOODLES

2 large courgettes (zucchini)

Handful of cherry tomatoes, washed (optional)

1 teaspoon of sesame seeds, toasted (optional)

Fleur de sel

Freshly grated pepper

Wash and dry the courgettes.

Spiralize them using a spiralizer or slice them into thin strips with a knife.

Place the noodles in a serving bowl.

Serve the courgette noodles with the Mango & Mint Salsa and garnish with roasted cherry tomatoes and a sprinkle of toasted sesame seeds.

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