RIBBONS OF RAW COURGETTES, PECORINO CHEESE, PINE NUTS, ROASTED LEMONS AND ROCKET | Yummy Yoga Girl




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RIBBONS OF RAW COURGETTES, PECORINO CHEESE, PINE NUTS, ROASTED LEMONS AND ROCKET

Star quality recipes that offer you the perfect solution to keep healthy and happy this Winter.

We are excited to be teaming up again this month with Daniel Hatton of Hatton’s of Tunbridge Wells. This time introducing you to the concept of eating raw.

I just love eating raw food as you benefit from all the nutritional elements of the food in it’s natural state. This yummy recipe with serves 4 as a light lunch. If you want to go vegan then YYG’s recommends swapping the cheese for blended sunflower seeds or sprinkle on some yeast flakes.

Let’s get cooking!

Ingredients
8 x courgettes
2 x lemons
150g pecorino or parmesan
50g pine nuts
4 x bunches rocket
malden sea salt
cracked black pepper
good quality extra virgin olive oil

Method
On a mandolin or using a peeler, slice your courgettes lengthways and put in a large bowl, season with malden sea salt, cracked black pepper and a good glug of olive oil, this will help breakdown and cook the courgettes.

Toast the pine nuts in a hot oak and leave to cool, Slice the lemons and in the same hot frying pan, colour until golden brown, the natural sugars with caramelise and sweeten the lemons. leave to cool, once golden brown add to the courgettes along with the pine nuts.

Grate the pecorino into the courgette mix, add the rocket and toss still all the courgettes and rocket are covered in the olive oil and and the juices from the caramelised lemons.

To finish grate some more pecorino over the top.

Missed last month’s recipe?
Click here to discover what Daniel recommends for maintaining a healthy winter glow.

Written by Natalie Farrell | 13 Nov