Indian spiced zucchini spaghetti salad and roasted endive

Préparation: 15 minutes

Cooking time: 14 minutes

Easy

$

I am happy to show you this easy zucchini salad. I know this dish seems to be a hot plate but this dish is a pure salad! Well seasoned, zucchinis are amazingly tasty when they are used raw in a salad. We usually eat them shaped as a “tagliatelle” but I wanted here to make spaghetti, in order to have a better marinade.

I found some half priced organic endive and I had my recipe in mind! I would roast them with apple cider vinegar and serve them warm with the spaghettis and a raw tomato. The balance between those 3 will be perfect!

4 endives

2 tbsp shallots vinegar

1/4 tbsp coriander seeds

Sea salt

1 medium + 1 small zucchini

1/2 tbsp. cumin seeds

1/2 lemon zest

1 tbsp. apple cider vinegar

2 tbsp olive oil

1 good tomato (aka organic and an old variety of tomato)

A pinch of pistachios and goji

Sea salt

1.Split in 2 the endive cook with olive oil for 7 minutes on each sides on medium/high heat. Add the vinegar, the coriander and the salt after 3 minutes of cooking. Do not move or touch them, they need to get roasted and a bit brown on each side, it will less likely happens if you move the vegetable.

2.With a mandolin, cut your zucchinis with the right shape and add the rest of the ingredients, toss and slice the tomato. It’s ready 🙂