I love spiralized vegetables. What can be more satisfying than getting to eat a whole plate full of what feels like spaghetti for 0 smart points! Having wanted to have a play with my new OXO handheld spiralizer this week, I decided it was time for a new recipe and the result was amazing. Its both light and filling, cheesy and fresh. It’s the perfect lunch or light evening meal if you have had an over indulgent day. If you want to reduce the points further you can use 75g of feta instead of 100g. This will take the points down to 3 per person. Since the feta and tomatoes are the bulk of the flavour in the dish however, I would go with 100g!
The beauty of this recipe is how quick it is to make. Once the tomatoes are cooked it takes less than 3 minutes from your pan to the plate. If you want to make this dish more substantial you could add some meat or prawns to it too. Just stir fry the meat/prawns before you add the courgette noodles to the frying pan.
Serves 2 = 4sp per person (Flex)
250g baby plum/vine tomatoes (vine removed)
½ tsp olive oil and ½ tsp coconut oil (or 1 tsp olive oil)
1/2 tbsp balsamic vinegar
3 cloves of garlic, lightly crushed (but left mostly whole)
2 large courgettes, spiralised (or 300g pack of pre spiralised courgette, you can get in most supermarkets now)
½ tsp oregano
Juice of half a lemon
Two large handful of spinach, shredded
Handful of fresh basil, shredded (optional)
100g half fat feta cheese, roughly crumbled
Pre heat the oven to 200c. In a roasting dish add the tomatoes, drizzle over ½ tsp olive oil, 1 tbsp balsamic vinegar and season with salt and pepper. Throw in the garlic cloves, toss everything together and pop in the oven for 30-35 minutes until the tomatoes have started to pop a little.
Once the tomatoes have cooked turn off the oven and leave them inside so they stay warm. The rest of the recipe comes together really quickly after this.
Take a large frying pan, add the coconut oil (or rest of the olive oil ), warm to a medium heat and then add the courgetti and oregano. Stir fry for 2 minutes. Take off the heat, add the lemon juice and give a good toss. Add the spinach and basil and toss through the courgette. Separate between two bowls and then top with the tomatoes and feta cheese.
Plate up and enjoy!