Noodles of Beetroot with Anchovy Dressing
This recipe needs a spiraliser. It doesn’t taste the same if you grate or chop the vegetables which is fascinating and shows how important our food is visually for palate pleasure. I spirallized beetroot, carrot and courgette but you could use any vegetable you can spiralize. For the dressing I used a clove of garlic, a large tablespoon of soured cream, half a tin of anchovies, half a teaspoon of cumin and fennel seeds, half a lemon zest, tablespoon of toasted sesame oil and a little water if you want the dressing to be thinner, blend. Pour over the noodles and stir in. I would have used some chopped chives but I didn’t have any so I used some finely sliced chard leaves for colour. Blend a handful of crunchy fried broad beans and sprinkle on top. Nourishing body and brain, you can feel it!