1 medium slice
kcal per 100 g
basil to garnish
Preparing the courgette spaghetti with mushrooms and pomegranate seeds
Cut your courgette into spaghetti using a spiral cutter. Lightly salt the courgette spaghetti, massage the salt in and set aside.
Clean your mushrooms, cut them into slices or small pieces. Halve your pomegranate and de-seed out of one half.
Peel, core and cut your avocado into large pieces for the sauce. Wash, dry and cut the basil into strips. Mix everything together in a bowl with lemon juice, sea salt and pepper.
Lightly squeeze the water out of the courgette and mix with the mushrooms and pomegranate seeds.
Arrange everything on your plates and put the avocado cream into a separate bowl. Garnish with some basil to finish.