• jennykerridge

Summer Courgetti

This is one of my favourite lunches to have in summer, its so light and tasty - quick and easy to put together too.


Serves 2


Ingredients

2 courgettes

125g mozzarella pearls

70g sundried tomatoes (or fresh if you prefer)

1 garlic clove

1 ½ tsp. coconut oil

2 tbsp. pine nuts

2 tbsp. pesto (jar is fine - I like to use Zest or Meridian)



Method

Spiralize the courgettes - you can use a julienne cutter or peeler if you don't have a spiralizer

If you can't find mozzarella peals you can chop up a larger ball into smaller pieces

Heat coconut oil in a pan and add the garlic clove

Add courgetti and cook for a few minutes until warm and just starting to soften

Tip into a large bowl and season well

Toss with pesto, the mozzarella pearls and sundried tomatoes

Scatter with pine nuts and torn basil leaves




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