Oh mon dieu France you have really outdone yourself this week! After leaving the grey stinking rain in the UK to beautiful sunshine and 32˚C in Capbreton on the French coast I found it very hard to leave. It’s been an epic week of friends, lots of crazy yummy, anonymous fresh fish…speared out of the sea with a harpoon none the less! Longboarding to the beach, running and trips to chic Biarritz to pootle about looking in all the fabulous shops, eating ice cream, drinking wine and snacking on all the Tapas. Biking out to the lake in Hossegor for oysters and then sampling all the delicious french wines on the bike home….tres bien! It was a super special bunch of girls to get together, 2 of us from New Zealand, 1 from Canada and the rest Switzerland and France with 1 very brave male host. You can imagine the high pitched excited squeals that rung in the air.
One of the oddest things that happened was when we saw two slugs doing the dirty one evening which was probably the weirdest thing I have ever seen, after some googling and intense staring we worked out that they are hermaphrodites and thats why there were two strange wiggly things. (New fact for you all)
This recipe was inspired from the most insanely yummy lunches I had with my Mum just down the road from us in Dorset at The Pythouse, the cutest cafe/restaurant with pick your own vegetables. It’s very much the garden to plate concept which is tres cool. The new chef there is also an ex Ottolenghi chef so since he is my favourite chef ever I was dying to go and try his creations. I had a salad very similar to this one but with Kohlrabi, I tried to get hold of some in France but I by accident bought black radish which turned out to be yummy for about 20 seconds then you get hit by a wall of peppery spiciness . So use real kohlrabi or substitute for courgette. I also was excited to use a spirulizer for the first time ever, can’t quite believe I don’t have one yet, off to amazon immediately to get that sorted.
Serves 6-8 as a side salad or around 4 as a main8 carrots, spiralized 2 courgettes, spiralized 1 handful fresh mint, roughly chopped 1 handful fresh coriander, roughly chopped Juice and zest of 2 limes 1 tsp of sesame oil 1 tsp coconut oil 1 garlic clove, minced on a microplane 1 thumb sized piece of ginger, minced on a microplane 200ml coconut cream…or milk pinch chilli flakes 1 tbsp fish sauce 1 tsp coconut nectar or any other sweetener 3 tbsp toasted sesame seeds 2 tbsp coriander seeds, toasted On a low heat add the sesame oil and coconut oil to a non stick small saucepan, stir in the garlic, ginger and chilli flakes and let it all sizzle for a minute stirring all the time so it doesn’t catch. Add in the coconut cream, lime juice and zest, fish sauce, agave and let it simmer and infuse for about 10 minutes, season to taste and then set it aside to cool. Using a spiralizer, spiralize the carrots and courgettes into a big bowl. Add the chopped herbs, coriander seeds, and sesame seeds and dress with the cooled coconut dressing. You will probably need to season it all a bit more with some salt and pepper then serve away. Food photos forced by me and taken by Camilla Rutherford