7 November 2015

Skin Food: Avocado & Pomegranate Courgette Noodles



There are days where I open up my empty fridge and ponder what I could challenge myself to rustle up with its lack of contents - let me tell you, the results can either be very, very wrong or very, very right. Only recently I did I have a throw-it-all-in-a-bowl-and-hope-for-the-best kind of lunch and it turned out to be an all-round winner. My dish had a slight Asian take on a salad; cold courgetti stirred through a garlic-chilli-ginger mix, topped with avocado and pomegranate seeds - because I'm obsessed with those things and they go with anything that works at the moment - with a dollop of cashew nut butter on the side...

Makes 1 portion:
1 courgette, spiralized 
1/2 avocado, sliced
1/2 pomegranate 
1 thumb sized piece fresh ginger
2 cloves garlic
1 chopped red chilli
1 tsp sesame seeds

On a medium heat, gently sauté the ginger, garlic and chilli in a pan. Turn off the heat and mix well with the courgetti, serve in a bowl. Slice up the avocado length ways and place on top of the courgette noodles. Finally squeeze over the pomegranate, sprinkle with sesame seeds and finish with the spoonful of cashew butter to finish. Lunch, done - and in under 10 minutes, yet it was super tasty, filling and left me wondering what else I could add in next time to make it all the more better - an empty fridge isn't always so bad after all...
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