Healthy and delicious. Ideal as a lunch or light starter.
Ingredients:
450g daikon radish
400g can plum peeled tomatoes
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon basil pesto (or chopped fresh basil)
Salt and freshly ground black pepper
Spring onion
Freshly grated cheese, for serving (optional)
Method:
Rinse and peel the daikon. Using a vegetable peeler, slice the daikon into long ribbons. Using a knife, cut the ribbons approximately 5mm in width, creating long ribbons that look like fettuccine noodles. Soak the noodles in salted water for 15 – 20 minutes. Strain and pat dry with a paper towel.
Squeeze tomatoes with your hands to roughly mash and combine with the juice.
In a saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick. Season with salt and pepper.
Drain daikon noodles and dry them using a kitchen towel. Reduce heat and add the noodles to the sauce. Cook until noodles are heated through.
Garnish with chopped spring onion and grated cheese of choice. Serve and enjoy.
Nutritional Information: (Per serving, 4 servings).
Energy: 148kcal,
Protein: 1.9g,
Net Carbs: 5.1g,
Fat: 12.4g.
For a video version of the recipe:
https://youtu.be/t_mojfSMs40
Dining and Cooking