Beetroot, courgette and miso spirals with a cheeky fried 🍳

On the rare occasions that I'm at home for lunch and not rushing from client to client I like to experiment with all the random things I find in my fridge (and pretend I'm on Ready Steady Cook).
This was me wanting a healthy salad that wasn't spinach yet again so I dusted off my spiraliser (I know, it's a bit 2016) and zoodle-ified some courgette and beetroot. Whipped up a quick miso dressing and none of my salads are complete without an egg on top - this one was fried in a bit of coconut oil. Sorted.

Ingredients:

1 medium raw beetroot, peeled with ends sliced off
1/2 large courgette
1 tsp miso paste
2 tbsp lime juice
pinch of fresh chilli (optional).
1/2 tsp honey or syrup
black pepper
One large egg
2 tsp coconut oil
Coriander, parsley or mint (big handful chopped)

Method:

Spiralize the beetroot and courgette. If you've not got a spiralizer you can use the mandolin slicer on a grater (watch your fingers) or just your grater.
To make the dressing, mix the miso with a little water, the lime juice, honey, 1 tsp melted coconut oil, chilli and pepper.
Fry the courgette in the remaining coconut oil. Assemble the veg with the herbs and dressing and top with your egg. Ta da!

Chickpea-free hummus!

So this recipe was one of those lucky mistakes that I often make when experimenting in the kitchen! I was trying to make a tahini dressing for an aubergine salad bowl but when I didn't add enough lemon juice and water I came up with this AMAZINGly creamy hummus-like dip. I honestly couldn't get enough of it. I fear I now may have it every day for the next two weeks until I OD.

It's so simple and quick to make and you can make a big batch and keep in the fridge for a few days (yeh right ;-)).

Creamy as anything

Ingredients: Serves 1-2

2 tbsp tahini (sesame seed puree)
Juice of 1/2 lemon
2 cloves of roast or marinated garlic (I used Cypressa chilli Sicilian style) - if using raw, use 1/2 clove
Splash of olive oil (I used the chilli oil from the jar of garlic)
1 tsp honey or maple syrup
Pinch of chilli flakes (optional!)
1 tbsp miso paste
Black pepper to taste
1/4 cup of hot water (more if you want to make it more of a salad dressing vs a dip)

Method:

Blitz everything in your food processor/blender until smooth!