Zucchini Spaghetti with Feta Mousse and Tomato Caviar

Thermomix recipe: Zucchini Spaghetti with Feta Mousse and Tomato Caviar. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 shallot, halved
• 1 garlic clove
• 15 g olive oil (for tomato caviar)
• 4 large ripe tomatoes, peeled, deseeded and quartered
• 1 tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 sprig fresh thyme, leaves only
• Salt, to taste
• Pepper, to taste
• 150 g feta cheese, cubed
• 100 g Greek yogurt (or mascarpone)
• 1 tbsp olive oil (for feta mousse)
• 1 tsp lemon juice
• 4 fresh mint or basil leaves
• 2 firm courgettes (zucchini)
• 10 g olive oil (for courgetti)

Instructions

1. To prepare the Tomato Caviar: Add the halved shallot and garlic clove to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add 15 g olive oil. Sauté 3 min / 120°C / Speed 1.
3. Add the quartered tomatoes, 1 tbsp tomato paste, 1 tsp balsamic vinegar, thyme leaves, salt, and pepper to the mixing bowl. Cook 20 min / 100°C / Speed 1 (Reverse). Instead of the measuring cup, place the simmering basket on the lid to allow steam to escape and prevent splattering. The mixture should reduce to a thick, glossy consistency.
4. After 10 minutes, pause the Thermomix, scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and continue cooking.
5. Transfer the tomato caviar to a small bowl and let it cool completely. Clean and dry the mixing bowl thoroughly.
6. To prepare the Feta Mousse: Add the 150 g cubed feta cheese, 100 g Greek yogurt, 1 tbsp olive oil, 1 tsp lemon juice, and 4 fresh mint or basil leaves to the clean, dry mixing bowl. Mix 20 sec / Speed 5, scraping down the sides with the spatula halfway through if needed, until a smooth emulsion forms.
7. Insert the butterfly whisk. Whip the mousse 30 sec / Speed 3.5 for extra airiness.
8. Transfer the feta mousse to a bowl and refrigerate until ready to use. Remove the butterfly whisk and rinse the mixing bowl.
9. To prepare the Zucchini Spaghetti: Using a spiralizer or a julienne peeler, cut the 2 firm courgettes into spaghetti-like strands. Place them in a colander, sprinkle with a pinch of salt, and let them drain for 10 minutes. Pat them very dry with kitchen paper.
10. For cold zucchini spaghetti: Toss the dried strands in a bowl with a drizzle of olive oil and a pinch of pepper.
11. For warm zucchini spaghetti: Add the dried courgette strands and 10 g olive oil to the mixing bowl. Sauté 1.5 min / 120°C / Speed 1 (Reverse) to warm them through while keeping them crisp.
12. To Serve: Using a fork, twist a nest of warm or cold zucchini spaghetti onto each serving plate.
13. Spoon a generous quenelle of the chilled feta mousse onto or next to the zucchini spaghetti.
14. Finish the dish with a spoonful of the cooled tomato caviar on top of the mousse.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.