Vegetable "Spaghetti"

Ingredients for Vegetable "Spaghetti"

• 900g carrots, peeled

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons orange juice

• 1 tablespoon white vinegar

• 1/4 teaspoons sea salt

• 8 teaspoons shelled raw pistachios

• 1 large beet (about 230g ), cooked, peeled and diced

• 120ml nonfat Greek-style yoghurt

• 64 fresh raspberries

• 16 leaves mint

• 16 leaves coriander

Bring a large pot of salted water to a boil. Fill a bowl halfway with ice and water. Slice carrots with a spiral cutter into long, thin spirals (or julienne them). Then cut each curl crosswise to make 3-inch-long sections. Blanch carrots in hot water for about 10 seconds. Remove and plunge into ice water. Drain and set aside. Whisk oil, orange juice and vinegar in a bowl. Add salt and mix well. Set aside. Toast pistachios in a small pan until fragrant. Chop into pieces. Blend diced beets in a blender until smooth; set aside. Toss carrots with dressing. Divide carrots among 8 small plates. Spoon 1 tablespoon yoghurt onto each plate, next to each mound of carrots, then spoon 1 tablespoon beet puree on top of yoghurt. Divide raspberries and pistachios among plates. Garnish with mint and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.