This vegetarian pesto courgette n’ carrot noodles with feta cheese and olives came out of that desperado need to have a break from meat.
I do like to have 3-4 vegetarian days in a week, however this is not always possible with those meatarians around my household who do suffer if no meat turns up on their dinner plates.
Pretty bad, I know but I’m working on it. I will, I will, I know I shall succeed, my hubby being the hardest one to convince.
I made this dish a few days back and I was told and my meat(arians) unanimously confirmed that there was no need for meat.
It looks like I could possibly come out a winner if I carry on this way, it does appear that I might be on the right track.
The freshness, crispness and the vibrance of this dish is amazing. A real winner indeed. It is one of those recipes that will quickly turn into your favourite. It is so refreshing! ️
This is one of my salads that are in the clear category of Healthy Fast Food as it is very quick to make, pure wholesomeness, all you need it is a good spiraliser.
Not only that looks effortlessly amazing and so truly appetising but this can be served to any occasions as a side to any protein and it will make a superb meal.
It could complement a nicely cooked barbecue, now that the BBQ season has started, whether that’s meat or fish.
It is an elegant dish that will always wow any retina that comes in ‘contact’ with, it is very low carbs, is packed with fibre and vitamins, it is vegetarian, gluten- free, it is everything you wish for.
Let’s get this spiralising going!
Vegetarian pesto courgette n' carrot noodles with feta cheese and olives
Ingredients
For the salad:
- 3 courgettes (shredded or spiralised)
- 3 medium carrots (shredded or spiralised)
- 200 g feta cheese
- 10-12 green pitted olives
- 1 pinch dry Italian mixed herbs
- 1 tbsp sesame seeds (mixed)
For the vinaigrette:
- 1 tbsp olive oil
- 2 tbsp pesto sauce (optional)
- 3 tbsp cider vinegar
- 1/2 tsp dry oregano
- 1 tsp honey
- 1 tiny pinch salt pink Himalayan
- 1 tbsp lemon juice
Instructions
- Place all the ingredients for the vinaigrette into a jar. Place the lid on and give it all a good old shake.
- Wash the courgettes, peel and wash the carrots. Pat try and spiralise.
- Transfer the spiralised courgettes and carrots to a large bowl.
- Chop or slice the olives into small chunks or little slices, sprinkle the sesame seeds, the dry Italian herbs, crumble the feta cheese into desired size crumbles.
- Give the vinaigrette a last shake and drizzle over the vegetable noodles, toss gently to coat the vegetables uniformly.
- Transfer into the serving plates and fully enjoy this beauty.
Notes
- I have added some lemon zest in the past or some mint. Amazingly fresh.
- Most times I use garlic stuffed olives but truthfully any kind or flavour, kind and herbed olives would do.
- I also do replace the courgette with spiralised cucumber ?? or ‘the curly C' as my daughter calls it.
- If you are into salads, you coud also try this superb red cabbage and carrot salad red cabbage salad or this beautiful broccoli salad two superb choices to go with a summer BBQ.
- I will come back with more recipes of this type so if you are a bit of a salad freak just like myself, stay tuned.
Brian Jones says
That sounds lovely and that vinaigrette sounds heavenly… Like you I eat vegetarian 2-3 days a week although my vegetarian recipe development is far less expansive than my ‘protein’ based recipe development so it sounds like a perfect dish for me to try something new.
Ramona says
Thank you Brian, it’s a refreshing salad ready in no time and can easily make a side to a protein packed meal ?. I hope you’ll give it a go and let me know how it went. ??
Katie Crenshaw | A Fork's Tale says
This is such a pretty salad. I just got a new veggie cutter for my Kitchen Aid. I can’t wait to use it on this recipe. I know it will be fantastic!
Ramona says
Thank you Katie, happy spiralising, ? it sounds fab. I will check that out too as I’m a little bored with mine.
Thanks ?
Amanda Wren-Grimwood says
This is such a great salad Ramona. It’s great to have some new ideas for the summer season and I love to have mint with courgettes – so fresh!
Ramona says
Thank you Amanda,
I’m super happy to hear that you like the recipe and that you have found it inspiring too. I hope you’ll make and enjoy it soon ??
Leslie says
This recipe does look refreshing! I love that you used feta cheese, too! My FAVORITE!
Ramona says
Thanks Leslie, I am so glad we share the love for feta, it is my favourite too.
Kathy @ Beyond the Chicken Coop says
Delicious! I need to get myself a spiralizer so I can make more dishes with veggies. I love how colorful and flavorful this dish is!
Ramona says
Thanks so much Kathy!
Melissa says
I love the looks of this!! We also try to eat vegetarian at least 2 times a week, though sometimes I will go a third night if my family hasn’t complained about the lack of meat ☺️ I think they will go crazy for this!
Ramona says
Thank you dear Melissa 😉
Byron Thomas says
Both my partner and our daughter are vegetarians, and I know this is a salad they would both love to eat. I’m not a vegetarian, but I’m sure I’d love it too! I’m always looking for new ways to use my spiralizer that I spent so much money on. 🙂
Ramona says
Thank you Byron, I am so sure you would love this too. 😉 you should definitely try making this soon. Thank you so much for stopping by!
April says
I don’t think I’ve made anything similar recently so it will be a great experience for me this weekend. Can’t wait to try it out!
Ramona says
Thank you dear April, it is a yummy recipe that is ready in no time and since there is no cooking involved makes it such a perfect dish for hot days. 😉