Zhoug whole wheat spaghetti

with cherry tomatoes, red onion and avocado

Zhoug is a traditional Israeli sauce made with hot pepper, coriander, parsley and lemon juice. The last one gives it a very fresh touch, perfect for the warmer days. The dish can also be served warm.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, gluten

Utensils:

(Hand) blender

Ingredients

Whole wheat spaghetti

Fresh coriander

Fresh parsley

Italian pepper

Oriental spice mix

Garlic

Lemon

Cherry tomatoes

Red onion

Avocado

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2481
593
29
5
81
7
11
16
0
23

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

For the pasta: boil plenty of water in a pot and add salt to taste. Cook the spaghetti for 6-8 minutes to its desired point. Drain the water and cool the spaghetti with tap water. Drizzle it with some olive oil, so the pasta doesn't stick and set aside.

Wash the vegetables. Chop the pepper. Select the parsley and coriander leaves with their fine stems. Reserve some leaves for later. Squeeze the lemon. Peel the garlic.

For the Zhoug: place the coriander, parsley, pepper, garlic, half of the lemon juice, 1 tablespoon of oil and the oriental spice mix in a tall mixing jar. Try the spices bit by bit to regulate their intensity according to your taste. Blend everything with a hand blender for 2 minutes until you get a paste similar to pesto. Try it and season to taste. Set aside.

For the salad: cut the tomatoes in half and the avocado in small cubes. Finely chop the onion and remaining herb leaves. Mix everything in a bowl and dress it with the remaining lemon juice and season to taste. Set aside.