Not gonna lie, there is a slight photo overload but I don’t even care because I could stare at these zoodles forever. Just imagine if I had some edible flowers on hand. *heart eye emoji*
So how’s everyone been? I can’t believe summer is pretty much over – I guess I was having so much fun that it went by like a flash!
I’m actually quite excited about Autumn though – not too cold that my circulation stops but also cool enough to layer up and be cozy!
Zoodles with a Herb & Tahini Dressing vegan, dairy free, gluten free
This is a beautiful and easy lunch idea. It makes the most of the wonderful summer produce and highlights all the flavours. The dressing gives it a nice creamy richness whilst the herbs lift the dish and add a nice spark of flavour. Feel free to add in any extra vegetables, I love adding cherry tomatoes as they add a lovely sweetness, but fruits like pomegranate works equally well to add a pop of colour and sweetness!
2 zucchini (any colour)
1 tbsp light tahini
1 tbsp lemon juice (or substitute with apple cider vinegar)
Water, to thin it out (start with a teaspoon and work your way up until desired consistency)
Herbs of your choice, I like coriander and parsley
A few radishes, sliced thinly
Sea salt and black pepper
To make the dressing, mix the tahini, lemon juice and water.
When fully combined, add the herbs and salt and pepper.
Leave the dressing to the side and spiralise your zucchini. You can also use a julienne peeler.
Mix the zoodles and the dressing and leave to ‘marinade’ for about 10 minutes so the zoodles soften slightly.
When ready to serve, top with radishes and remaining herbs, as well as any other vegetables or fruits.