Spicy raw vegetable spaghetti recipe

• 1 handful of pine nuts
• 1 tbsp each of black and white sesame seeds
• 2 carrots, peeled
• 2 medium beetroots, peeled
• 1 green and 1 yellow courgette, stalks removed
• 3 small radishes
• 1 large bunch of fresh coriander leaves, large stalks removed, and finely chopped
• 3 celery sticks, juice only (about 4 tbsp)
• 1 tbsp hemp oil
• 2 tbsp pumpkin seed oil
• 1 tbsp fresh lemon juice
• 2 tsp tahini
• 1 pinch salt and freshly ground black pepper

1. To make the dressing, combine all the ingredients in a food processor or blender, then set aside.
2. To toast the pine nuts and sesame seeds, heat a small frying pan over a medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden.
3. Put the carrots, beetroots, courgettes, and radishes through a vegetable spiralizer to turn them into long thick ribbons.
4. Alternatively, use a vegetable peeler.
5. Place all the vegetable strips except the beetroot in a serving bowl and toss with the chopped coriander leaves (adding the beetroot separately prevents the whole salad turning pink).
6. Distribute between 4 serving plates, add the beetroot, pour over the dressing, scatter a few of the pine nuts and furikake or sesame seeds over each portion, and serve.

handful of pine nuts, black, carrots, beetroots, green, radishes, coriander, celery, hemp oil, oil, lemon juice, tahini, salt

Taken from www.lovefood.com/guide/recipes/20762/spicy-raw-vegetable-spaghetti-recipe (may not work)