Spiralising is a huge hit with the health-conscious, and it’s something HFG hasn’t shied away from either. It’s a great way to add more veg to your diet – and the best news is you don’t really need a special gadget – a peeler will do the job fine. We’ve used courgettes in place of pasta (twice) and spun sweet potatoes into lunchbox-friendly frittatas.

Wondering what else you can spiralise? We turned to Denise Smart’s new book, Spiralize Now, for inspiration…

 

Cucumbers

Cucumbers make beautiful ribbons for salads. Once spiralised, lightly pat the ribbons dry before tossing with other veg.

Broccoli

Don’t throw away the stems once you’ve cut off the florets – it spiralises really well. Add to a stir-fry or steam.

Butternut squash

The non-bulbous end of is the best place to twirl ‘squash-oodles’. Snip long strands to make them easier to eat, then steam and use in place of pasta.

Carrots

Large carrots are best for spiralising. Eat raw in salads or steam for an interesting side dish. Batons are so last season…

Parsnips

Spiralise large, flat parsnips to make röstis or parsnip fries.

Try this delicious recipe from Spiralize Now:

Spiralize salmon

 

Sesame and ginger salmon en papilotte

Prep 10 min

Cook 15 min

Serves 2

 

Ingredients:

  • 2.5cm piece fresh ginger, cut into thin matchsticks
  • 2tbsp reduced-salt light soy sauce
  • 2tbsp Chinese rice wine vinegar
  • 1tsp toasted sesame oil
  • 1 carrot, trimmed and halved widthways
  • 1 courgette, trimmed and halved widthways
  • 4 spring onions, thinly sliced
  • 2 x 200g skinless salmon fillets
  • 2tsp sesame seeds, toasted

 

Method:

  1. Heat the oven to 200°C/fan 180°C/gas 6. In a small bowl, mix together the ginger, soy sauce, rice wine vinegar and sesame oil to make a sauce.
  2. Using a spiraliser fitted with a 3mm spaghetti blade, spiralise the carrot, then the courgette.
  3. Put 2 x 23cm squares of baking paper on a large baking sheet. Divide the spiralised vegetables and the sliced spring onion between the 2 squares, then place a salmon fillet on top of each. Spoon over the sauce, then sprinkle with the sesame seeds. Fold over the paper to seal the parcels.
  4. Bake for 12–15 min until the salmon is cooked through. Transfer the parcels to plates and serve.

Tip: This dish goes really well with steamed basmati or brown rice.

 

Per serving
531kcal
35.2g fat
6.5g saturates
8.5g carbs
7.6g sugars
4.6g fibre
44.9g protein
1.9g salt
101mg calcium
2.5mg iron

 

LOW SUGARS
HIGH PROTEIN
DAIRY FREE
2 OF 5-A-DAY