Saturday, 31 January 2015


I haven't written a blog post on here for so long but I have been SO busy in the kitchen. We've been eating so amazingly well recently it's left me no time to write about it at the same time. 

But since tonight's dinner was so quick, easy and yummy I decided to just jump right in and quickly write it up. 

I wanted something light but satisfying, comforting and creamy with enough protein without using meat since I seem to have gone off it again. 

Anyway I grabbed the following:

1 full handful fresh dill
1 garlic clove
Half a lemon
Half a tub of Greek yogurt
1 courgette
1/2 cucumber
Tin butter beans 
Generous pinch seasalt
Few flakes Parmesan 
Drizzle olive oil

First I whizzed up the dill, garlic and yogurt in a hand blender. 

Then I spiralised the courgette and cucumber on the fat noodle blade - without one you could just use a peeler to slice off thin strips. 

Warm the veggie noodles in some olive oil in a sauté pan before adding the drained butter beans and a sprinkle of Maldon sea salt. Warm it all through then squeeze in the lemon juice, stir through the dill yogurt mix and the Parmesan.  

And eat! 

I served it with some cracked black pepper and a toasted whole grain pitta bread and a little bit of feta over the top as I had some left in the fridge. 

It was absolutely delicious. Really fresh from the dill, tangy from the lemon but creamy from the yogurt and Parmesan. The beans made it nice and satisfying and the spiralised veggies meant it felt like eating pasta but without the pasta!

So nice.  Enjoy!