Think courgette spaghetti with a creamy carbonara sauce, beautiful raw salads, buddha-bowls full of colour and interesting textures, ramen soups and even veggie burgers
From this vibrant red platter we enjoyed the incredible sweet and creamy combination of shishito pepper and goat’s cheese and a Karoo lamb samosa served with lemon attar and coconut yoghurt
For example, use a warm sauce on raw babymarrow (or sweet potato) spaghetti made with your Spyra Gyra or add a delicious raw pesto sauce made in your Saluté Superblender, to a cooked spaghetti
And even without the addition of dairy, it’s a surprisingly creamy dish. You can simply use babymarrows to make it, or add a selection of summer squash – like pattipans and baby gems
