- 1 large courgette
- 1 avocado
- 4 plum tomatoes
- Handful of spinach leaves
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
Wash and spiralize your courgette using a Spiralizer. If you don’t have a spiralizer (which many of us don’t, let’s be honest!) you can use a vegetable peeler.
Alternatively, you can finely chop it with a knife but try to make the strips nice and thin.
Put the spiralized/peeled courgette in a large bowl, sprinkle half of the salt over and give it a good mix. Set aside for about 20 minutes.
You can either put it on a chopping board or on some kitchen roll to capture the moisture.
While the courgette is drying out, peel the avocado, remove the seed and put it in a blender or food processor. Mix in the rest of the salt, lemon juice and ground pepper until it’s a smooth Avocado Cream.
*Again, if you don’t own a blender, you can mash the mixture with a fork. Just make sure the avocado is nice and ripe so that it’s soft and easy to mash well!
Taste it and add more salt or lemon juice to taste.
The courgette should have lost quite a bit of its moisture now – place it back in the bowl.
(Courgettie doesn’t need to be heated up, however, if you would like to, pop them into a pan on medium heat for a few minutes. If you do, keep stirring the courgettes and try not to overheat them)
Add the Avocado Cream to the bowl and gently mix it all together.
Place the courgettie on a plate, top with the parmesan and garnish with some plum tomatoes and spinach.