Zesty Spiralized Vegetables with Fish
-
Prep Time
10 MINS
-
Cook Time
2 MINS
- KCals 225
- Carbs 51G
2 Servings
Ingredients
- 120 g crayfish
- 1 litre chicken stock or vegetable using 1 stock cube
- 2 large courgettes
- 4 large carrots
- 1 medium butternut squash
- 1 tin chopped tomatoes most of the juice drained
- 1 tsp balsamic vinegar
- 1 large lime juiced
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch chilli flakes
- 1 small bunch coriander chopped
- 3 regualr spring onions chopped
Instructions
-
Spiralize your vegetables and set aside.
-
Put the chicken stock in a pan and bring up to the boil.
-
Whilst waiting for the stock to boil, in a large bowl place the drained tomatoes, coriander, lime juice, balsamic vinegar, salt, pepper and chilli flakes. Once the stock comes to a rolling boil, take out 150ml (about a ladle full) and mix it with the tomatoes.
-
Place your spiralized vegetables into the chicken stock - cook for 2 minutes or so. Keep and eye on them - no one likes over cooked veg!
-
Once cooked, mix with the other ingredients. Serve with salad and top with what ever meat or fish you like! Top with spring onions.