½ cup black olives
1 dessert spoon apple cider vinegar
2 dessert spoons Ultimate Oil Blend
1 pinch sea salt
2 dessert spoons of pomegranate seeds
Preheat the oven to 170C/325F/gas mark 3.
Fill a ramekin with the blackberries and set aside.
Spiralize the apple into thin noodles (use the smallest blade you have) and push the noodles in to the ramekin (force them right in the ramekin so that they are tightly packed as the apple spaghetti will reduce). Pour over the maple syrup and place on a baking tray in the oven for up to 20 minutes.
Meanwhile blend the yogurt using your personal blender with a drizzle of oil and nutmeg.
Remove the ramekin from the oven, place a plate over the top and, using a tea towel, turn the plate and ramekin upside down to gently release a colourful gorgeous tower of spaghetti!
Serve with the nutmeg sauce and enjoy!