Mains.. Lasagne....
the healthy version... with Zucchini Pasta, Macadamia Ricotta, Pistachio Pesto & Red Onion Tomato Chutney
1 Zucchini Serves 1 Person
The Toppings will serve 2-3 People (you will have extra to go into the Fridge)
Zucchini Pasta...
1 Zucchini...
Use a peeler and, starting at the top, peel the length of the zucchini without stopping. Keep doing this all the way around the Zucchini until you have just the middle of the zucchini (the seed bed) left.
Pinch Salt
2T Olive Oil
~ Massage into Zucchini gently so you dont break up the strips/spaghetti...
For the Macadamia Ricotta
1Cup Macadamia Nuts
1T Nutritional Yeast
2T Lime Juice
Pinch Salt
4T Water
~ Place the nuts, nutritional yeast & salt in a Food Processor an pulse a few times until its all combined and broken down.
~ Gradually add the water and keep pulse processing the mixture until it resembles ricotta cheese.
~ Put into a small container with a lid.
For the Pistachio Pesto
<1Cup packed Basil Leaves
½ Cup pistachios
2T Olive Oil
Pinch Salt
Pinch Pepper
~ Place the pesto ingredients in a Food Processor and blend until well combined but still chunky so it has
For the Red Onion Tomato Chutney
1C Sundried Tomatoes
1C Quartered Tomato Flesh (remove liquid leaving tomato flesh)
½ Red Onion [masserate in 2T Lime Juice in a separate bowl for 1 hour before combining]
1T Olive Oil
1t Agave
Pinch of Chilli Flakes
Salt & Pepper to taste
Only add after Food Processor finished...
1t Mustard Seed
1 Medium Tomato Diced finely
1T Red Onion
~ Place the chutney ingredients in a Food Processor and blend to a chunky texture
~ Add the Extra Ingredients after blending to provide texture..
~ Put in a small container with a lid.
Assembly
~ Firstly sprinkle tiny bit of Olive Oil on the plate/vessel.
~ First Layer is Zucchini, then Flick bits of Ricotta & Chutney around
~ Then Layer Sliced Tomato
~ Repeat this Process until you put the final Layer of Zucchini on top...
~ Sprinkle with Paprika and a sprinkling of dried herbs (oregano and basil)
Bon Appetit!!!

Martine..
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