For a while Courgetti were a big thing on Instagram and I bought into it, but initially hated the taste. People suggested cooking them, or that they were similar to pasta and I found both were wrong! 

I've researched it a lot and now make them this way at all my demonstrations as a gentle introduction into eating raw and I am always amazed at the response. So many people say this is their favourite thing they have tasted at the end of the day. A quick note on Spiralizers - you can get them cheaply from about €4 in supermarkets but my advice is spend a little more and get a better horizontal one as I have heard too many reports of accidents and injuries from the hand ones. This is the one that I use. 

Also because this is such a simple dish - quality of ingredients will show. For the oil go for extra virgin olive oil if you can and for salt I love Maldron Sea salt. 

Spiralized courgetti, holly white, vegan, Dublin

Courgetti

If you have any questions or if you make this let me know in the comments below!

Also I am delighted to say that my next cooking class is taking place in the Donnybrook Fair Cookery School on the 7th March 7 -> 9.30 pm. The group is limited to 12 people so will be really intimate and fun and in the 2 1/2 hours we will cover so much! For more information and to book in see >here<

Lots of love, 

 
Holly White Signature
 
Spiralized Courgetti with slow roast Tomatoes, Holly White, Vegan Food.