Courgetti with Arame and Pickled Ginger

Ingredients – serves 4 as  a dish

1 handful of Arame seaweed

4 courgettes

1 clove of garlic, crushed

1 tsp sesame oil

½ tbsp. rapeseed or vegetable oil

1 tbsp pickled ginger, sliced into fine needles

Juice and zest of 1 lime

2 tsps Tamari soy sauce

1tbsp toasted pine kernels or peanuts


  1. Soak the arame seaweed in water.

  2. Spiralize or slice your courgettes into long thin ribbons.

  3. Heat up a frying pan with the sesame oil & rapeseed oil and toss the courgette and garlic for a few seconds, until the courgettes soften.

  4. Stir in the ginger, lime juice, a pinch of the zest, the drained arame, the Tamari soy sauce

  5. Serve sprinkled with pine kernels or peanuts.

This could also work as a main dish with 50g of soba noodles per person, cooked and added to the dried courgette.