Wow, this is fabulous! Relatively quick, very easy, and no cooking required as it’s all raw. A fabulously refreshing dish for a warm day, yet the cayenne makes it warming for a cool night too (so versatile!) You could possibly heat it up if you wanted a cooked dish, but I haven’t tried that to know how it goes.
You’ll need a vegetable spiraliser to make the zucchini ‘spaghetti’. I bought mine from King of Knives, check it out here. It’s really easy and fun to use, I can tell my salads are going to look pretty funky from now on 🙂
On to the recipe… this will make ALOT! I halved the recipe for two of us, and only used maybe just over half the amount of zucchini spaghetti, and there’s a little bit of sauce left too. If you don’t like much heat, you might want to halve the cayenne pepper also, though we quite liked it. Smaller portions would make a great entree, but it works just as well as a main meal, which is how we had it tonight. Certainly something different!
- 6 zucchinis
- 2 1/2 cups of chopped fresh ripe tomatoes
- 12 sundried tomatoes, soaked in water to rehydrate, roughly chopped
- 1/2 cup cold-pressed extra virgin olive oil
- 3 cloves of garlic, peeled
- 3 fresh dates, pitted
- 2 tbs fresh basil or parsley (I used basil)
- 1/2 tsp cayenne pepper
- 1 tsp unrefined sea salt
Soak sundried tomatoes in warm water to rehydrate, and chop them roughly. Spiralise the zucchini and place in a large serving bowl.
Blend or process the remaining ingredients until smooth. Pour sauce over the zucchini ‘spaghetti’!
Source: Food Matters, The Recipe Book by James Colquhoun, Laurentine ten Bosch and Emma Sgourakis