Ally Mac's recipe for courgette noodles


Taking the best of our British crops and a little foraging, food blogger Ally Mac turns them into something light and healthy to enjoy after those walks in the summer sun…

Courgette noodles or ‘coodles’ are happily taking over the healthy world! They have a scrummy crunch and don’t leave you with a heavy ‘uff’ feeling in the way that pasta does.

This is a raw, vegan and gluten-free recipe. No cooking, just raw ribbons of green goodness. Served with a homemade pesto using hazelnuts, my own foraged garlic and a hit of sweet crunchy watermelon.

’Tis the season for wild garlic (collecting it used to be ‘pick your own’ but now the more fashionable term is ‘foraging’.) I love it – it’s delicious! Sadly, wild garlic isn’t around for too long, so be quick to pick. It grows in fields and woods the length and breadth of Britain, so there are no excuses!

Ingredients (serves two)

Two medium courgettes 1/2 cup of nuts (use any – I went for hazels)

One small bunch of basil Two cloves garlic (or a handful of the wild stuff)

One tbsp lemon juice

1/4 cup Greek extra virgin olive oil

Pinch of Himalayan salt and fresh cracked pepper

Feta cheese

Pomegranate seeds

Watermelon chunks


-Spiralize your ‘coodles’ and set aside. As a tip, I recommend patting dry your coodles with kitchen paper to take out excess juice.

- In your blender, whizz up the hazelnuts, basil leaves, wild garlic, lemon juice, olive oil and salt and pepper until you have a crunchy paste that smells ultra fresh. Next, mix your pesto with your coodles, crumble over some feta, sprinkle pomegranate seeds on top, add the watermelon and YOU. ARE. DONE!

Voila! One magical, fresh plate of raw, nutritious goodness about to hit the spot! If your tummy rumbles for more when you’ve finished, go for round deux – this dish has ‘zero guilt’ written all over.

My Healthy quote of the month:

“Don't eat anything your great-grandmother wouldn't recognise as food” – Michael Pollan

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