Summer Vegetarian Bowl


Serves 2

Prep: 10 min  Cook: 5 min Total: 15 min


  • 1 handful baby spinach

  • ½ courgette

  • ½ cucumber, sliced

  • 2 tomatoes, sliced

  • ¼ red cabbage, chopped

  • ½ handful basil, chopped

  • 4 radishes, cut in half

  • 1 peach, halved lengthwise and pitted

  • 6 raw almonds

  • 200 g gnocchi

  • Juice from 1 lemon

  • Extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp cider vinegar with the mother

  • Sea salt & pepper

  • Edible flowers





This vibrant lunch bowl recipe is the perfect summer lunch with an Italian touch with the juiciest tomatoes, tastiest basil and creamiest gnocchi.



If possible choose your vegetables organic and prepare each ingredients separately before building your perfect lunch bowl.



To save some prep time, I love to use this Julienne peeler instead of the spiraliser







1- Place the finely sliced red cabbage in a mixing bowl and drizzle with the cider vinegar. Mix well and set aside.

2- Using a spiralizer (or the julienne peeler) make the courgette pasta. In a mixing bowl, mix together the courgette pasta and raw spinach with a drizzle of olive oil, lemon juice and season to taste. Set aside.

3- Cook your gnocchi in boiling water (follow the instructions in the packet). Drain, add a drizzle of olive oil and a pinch of sea salt. Set aside.

4- Heat a cast iron grill or a pan, over high heat. Grill peaches, cut side down, until marked and beginning to soften, about 1 minute. Flip and cook about 30 more seconds on the skin side until marked. Remove from grill, set aside.

5- In a mixing bowl, season the tomatoes, cucumber and radishes with a drizzle of balsamic vinegar, a drizzle of olive oil and season to taste. 

6- Plate all the ingredients in your favourite bowls.