Courgette Spaghetti, plum tomato and nut summer salad with Sweet White Vinegar

Serves 4

Courgette Spaghetti, plum tomato and nut summer salad with Sweet White Vinegar

Ingredients

6 fresh zucchini
9 oz of red and orange plum tomatoes
½ cup pine nuts
1/3 cup hazelnuts
2 tbsp extra virgin olive oil
1 tbsp Carandini Bianca Sweet White Vinegar
Salt and pepper to taste
Fresh aromatic herbs and edible flowers to garnish

Directions

Wash and carefully dry the courgettes and plum tomatoes. Put the tomatoes on an oven tray and drizzle with extra virgin olive oil, salt and pepper. Bake in preheated to 350° degrees for 20 minutes and then put them to one side. Toast the pine nuts and hazelnuts in the oven for five minutes, taking care not to burn them.

Create the courgette spaghetti using a spiralizer on your zucchini. Dress the courgette spaghetti with salt and pepper to taste, a tablespoon of extra virgin olive oil and a tablespoon of Carandini Bianca Sweet White Vinegar. Mix well to fully combine. Add the pre-cooked tomatoes. Plate up adding the toasted pine nuts and hazelnuts.

Enjoy!

Tip: if you don’t like raw courgette, you could toss the courgette spaghetti in a frying pan for 3-4 minutes after dressing it.