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Italian Job
Pesto and Mozzarella are glorious ingredients. Perfect for turning pretty much any veg from your box into a lovely starter or light lunch. Add bread or pasta to turn it hearty main.
Ingredients
- 2 courgettes*
- A few drizzles of olive oil
- 1 lemon, juice and zest
- Sea salt and freshly ground pepper
- 3-4 tbsp pesto
- 1 ball of mozzarella
- A handful of croutons (optional)
*Swap the courgettes for pan-fried broccoli, roasted red pepper ribbons, roasted baby or bunched carrots, thinly sliced raw mushrooms and more.
Method
1. Slice your courgettes into thin rounds using a mandolin, veg peeler or a knife.
2. Season with salt and pepper. Toss with a little olive oil and lemon juice.
3. Arrange on a plate. Put the mozzarella in the centre of the plate or tear into chunks and scatter throughout.
4. Loosen the pesto with a bit of oil and lemon juice. Drizzle it over the veg. Finish with a grating of lemon zest and croutons.
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£3.10(51.7p per 100g)
Sold outNumber of pieces may vary depending on weight. Unwaxed. -
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