This is a super simple recipe that is going to set fire to any day of the week! You can make this as fiery as you like it! I love sprinkling extra dried chilli flakes on top but this can be totally at your discretion. When I serve this up at my retreats & holidays I certainly have to tame it down a little as I’ve been told I do like it hot! But it’s always served with extra chilli flakes for those who dare to hit the heat.

The recipe is as simple as! Serves 1-2.

Ingredients

• 1 courgette
• 60g/21⁄4oz/1⁄2 cup sundried tomatoes, soaked in water overnight to rehydrate
• 3 soft medjool dates
• 1 large salad tomato
• 1 clove garlic (or more to taste)
• 1/4  onion, chopped
• 1 tsp olive oil
• juice of 1⁄2 lemon
• 1 pinch Himalayan salt
• 1 tbsp mixed Italian herbs
• 1/2 red pepper
• 1 red chili (optional or to taste)
• pinch dried chili flakes
• dash piri piri sauce (optional)

Toppings

• chili flakes & chopped herbs (parsley) to serve (optional)
• Lettuce to serve
• finely chopped black olives

Method

Spiralize the courgette using the blade 2 on your ProSpiralizer (fine spaghetti) and set aside in a bowl. Blend all other ingredients in a blender or food processor. Pour the sauce over the spaghetti and fold in. Serve on a bed of lettuce with extra chili flakes and finely chopped parsley and olives.

Keeping it juicy & raw