Friday, 25 September 2015

Chorizo & Feta Coodles (Spiralized)

Zoodles, Coodles, Courgetti...

Coodles is just another word for courgetti. I like to call the flat ribbon courgette noodles 'Coodles' so it differentiates them from the thin spaghetti-like noodes; courgetti.

This recipe has a really nice combination of flavours.

(Serves 2)

3 courgettes
50g chorizo, diced
6 cherry tomatoes, quartered
10 black olives
60g feta, crumbled
1 sprig basil
2 tbsp pine nuts
2 tbsp ricotta
Pinch of cress
Pinch of chilli powder
Freshly ground black pepper
2 tbsp extra virgin olive oil

Chop the ends off the courgettes and chop them in half width ways, make sure all ends are flat and even. Spiralize using the ribbon noodle blade.

Add the chorizo to a small, dry pan and cook on a medium heat until the juices run orange.

In another lidded non-stick pan, add the oil and the courgettes. Put the lid on and cook for 8 - 10 minutes, gently tossing regularly. After about 6 minutes, add the pine nuts.

Add the tomatoes and chilli powder to the chorizo pan and cook for a few minutes more.

Divide the coodles between two bowls and mix through the basil leaves and feta. Use a slotted spoon to remove the chorizo and tomatoes from the pan and scatter over the coodles.

Scatter over the olives, feta and cress then serve with a dollop of ricotta and a grinding on black pepper.

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