It is that time of year again when it is time to start planting flowers and herbs on the balcony. Surprisingly I had some ivy and rosemary that made it through last year (even through the winter time outside) which is quite amazing. I went ahead and planted a selection of mint, oregano and thyme. I also added some summer flowers to add a bit of colour to the balcony. I still need to get some sage and also planted some swiss chard by the seed. I honestly cannot wait to have a big garden, where I can fulfill my joy of gardening and this will happen in a few years as my husband I will start building a house then. While gardening on a warm spring day, a quick tasty lunch is what you need and that always means zucchini spaghetti.
Zucchini spaghetti is one of my favourite ways to eat zucchini, as it’s fresh, low carb and tastes delicious. I use a spiralizer to cut the zucchini, but a peeler works fine too, their shape will just be a little different. Quickly sauté the zucchini in a small amount of olive oil and a grated garlic and finish with a sprinkle of salt and pepper.
In a bowl, add a generous few tablespoons of pesto. Add in a good squeeze of lemon. Stir in the cooked zucchini stands. Add in some chopped watermelon,avocado and pistachio nuts. Mix well and serve immediately.
- 1 zucchini (peeled with a spiralizer)
- 1 garlic clove
- 2 tablespoons good quality pesto
- 1 tablespoon lemon juice
- About 3 tablespoons pistachio nuts
- Slat/pepper/olive oil
- 1 ripe avocado
- About 2 cups chopped watermelons
left side: Mint selection in the making
Thyme & Oregano, also planted some swiss chard by the seed