Beetroot and Cashew Courgetti with Spinach Sauce
Ingredients
- handful of spinach
- 1 small cooked beetroot
- handful of cashews
- drizzle of olive oil
- 1/2 inch piece of ginger
- 1/2 teaspoon chopped garlic
- 1 teaspoon Himalayan salt
- 1 green chilli (optional)
- 1/4 cup water
- 1-2 courgettes or zucchini
Preparation
Blitz the ingredients in a blender or food processor until smooth, adding more water if needed but not too much.
Spiralize 1-2 courgettes or zucchini using a handheld spiralizer.
Heat a pan or wok on high flame, add the spiralized courgetti directly without oil, and stir with tongs for 1 minute to avoid sogginess.
Add the blitzed purple sauce to the pan and mix well, then serve with your favorite cheese and optionally toasted cashews.
