155 g, spiralised
Roasted Vegetables, no oil added
100 g, we used broccoli & tomatoes
1 medium, chopped
Lime Juice, Fresh
1 teaspoons, heaped
60 g, leaves and stems, roughly chopped
16 g, leaves and stems, roughly chopped
- To make the herb sauce, combine the shallots, lime juice and 60ml water in a food processor or small blender. Pulse or blend at a high speed until the shallots are mostly pureed. Add the mustard, parsley and coriander with a pinch of salt and blitz until fully combined.
- Warm the courgetti in a nonstick pan over a medium heat. Season to taste. Add the roasted vegetables and herb sauce; stir and warm through.