Carrot Spaghetti + Fenugreek pickle

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I am beginning to be obsessed with my new “spiral cutter”! You could alternatively use the julienne attachment of your peeler.

  1. 5 medium sized or 3 large carrots noodled
  2. A variety of vegetables (I used cauliflower, carrots and squash, 200 g each)
  3. 1 bunch, or 110 g of fenugreek leaves
  4. 1 clove of garlic
  5. 1 inch fresh ginger
  6. 1 tspn coriander seeds
  7. 2 dry red chillies
  8. 10 black olives (pitted)
  9. 1 tspn red wine vinegar
  10. Handful of roasted almonds
  11. Extra virgin olive oil
  12. Salt

-        Roast your vegetables to combine with the carrot spaghetti.

-        After you have “noodled”/julienne peeled your carrots, blanch them for a minute and run them under cold water. Let a tspn or two of water remain in the dish, to allow the carrots to remain moist. 

-        To make the dressing, add a tspn of olive oil to a pan on medium heat, and lightly roast the coriander seeds and chillies for 10-20 seconds; add the garlic clove and half of the ginger; sauté for 30 seconds.

-        Add the fenugreek leaves and sauté for another minute.

-        Add this mixture, olives, and the rest of the ginger to the blender and, with the help of the red wine vinegar and a tbspn of olive oil, let the mixture come together. Season. This is your pickle.

-        Combine the carrot spaghetti, roasted vegetables, roasted almonds, and the dressing, and serve while still warm. 

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