This weeks recipe was made in celebration of something incredibly exciting that happened on Thursday… my cook book, Naturally Sassy, was published! It’s been a whirlwind of a week, so exciting, and so manic. I can’t explain the feeling of walking into Waterstones and seeing my book on the shelves, but even more than that hearing your reactions and seeing all the #NaturallySassy recipes you’ve been making has been so incredible. Thank you all so much for your support! If you haven’t got a copy and would like one you might like to check out this blog post ‘Naturally Sassy Book Is Out + Sneak Peaks!!’ for lots of sneak peak Images!
I also thought I’d mention as it’s such an amazing offer, Amazon are selling the book for an amazing 30% off including next day delivery – check it out here: http://po.st/CooPL4
On to the recipe! This weeks recipe is all about fresh, summer flavours – whilst still cooking something hearty. This dish has been my go to lately, it’s full of incredible flavours, SO easy to make and tastes a complete treat! The fusion of the Courgetti in lemon juice and chopped basil mixed with roasted and caramelised vegetables, avocado slices and a sprinkle of toasted pine-nuts is just jaw dropping-ly delicious – one of my favourite flavour combinations to date. It goes amazingly well with the Sweet Potato & Paprika Hummus recipes from my Cook Book too!
1 red onion
2 mixed peppers
A dozen cherry tomatoes
1 avocado, sliced
A good handful of basil, chopped finely
One tablespoon of olive oil + A drizzle
Preheat the oven to 190 degrees celsius.
Prepare the roasted vegetables; Cut the aubergine into cubes, peppers into slices, onion into chunks and cherry tomatoes in to halves. Line a roasting tray with silver foil and top with the vegetables, drizzle a little olive, a pinch of salt and pop in the oven to roast for around 30 minutes. Checking every 10 minutes to toss.
Meanwhile, use a spiralizer to create courgette spirals (If you don’t have a spiralizer,you can use a pealer to create thicker strands). Toss with the chopped basil in the juice of 1/2 lemon, a tablespoon of olive oil and season with a generous pinch of salt.
5 minutes before the vegetables are done add some pine-nuts to the roasting tray and roast until golden.
Once done compile by placing the courgette down on your plate first, and topping with the roasted vegetables, sprinkle with toasted pine -nuts and add your slices of avocado.
Once done compile by placing the courgette dow