Indian spiced zucchini spaghetti salad and roasted endive

Préparation: 15 minutes
Cooking time: 14 minutes
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
For the zucchinis
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 🙂

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