15 Minute Meals
S E RVES 4
© 2019 Saskia Gregson-Williams / Ebury Press · Reproduced with permission. · Extracted from Naturally Sassy by Saskia Gregson-Williams. (Ebury Press, £16.99) Photography by Matt Russell.
You Will Need
Preheat the oven to 180°C/160°C fan/gas 4. To make
the tamari-roasted almonds, combine the tamari and
water in a bowl, add the almonds and coat well in the
liquid. Tip into a baking tray, spreading out evenly,
then place in the oven to roast for 2–3 minutes, until
the liquid has dissolved. Remove from the oven
and set aside.
Next spiralise the courgettes and carrots with a
spiraliser if you have one (see page 12) or peel them
into fine ribbons with a vegetable peeler if you don’t.
To prepare the sauce, simply chuck all the sauce
ingredients into a blender and blend!
To assemble the dish, place all the prepared
vegetables into a large mixing bowl, add the
tamari-roasted almonds, pour in the sauce and
toss well together. Plate up and enjoy!
For the sauce, make sure
you buy a standard brand of
coconut milk. Some specialist
brands can be very thin and
watery, and we don’t want
a watery sauce!