( SERVES 4 )
Photo by Nick Reed
We are the kind of cooks who love to create recipes on the go, using whatever is at hand and in season, and coming up with new and inventive ways to use the fruit and vegetables from the garden is one of our favourite spare-time activities. During summer, we like to make sure our dishes are fresh, light and as quick and easy as possible. Produce this good doesn't need to be messed with for it to sing.
It is one of the best parts of our year when the happy yellow courgette flowers start to appear. For this recipe we used a special peeler (readily available in most kitchen stores) to make courgette noodles. We blanched them in hot water and we have to say, our family is now hooked. The noodles are a great substitute for pasta if you want to make a gluten-free spaghetti bolognese. This salad makes a great light lunch.
- Bring a generously salted pot of water to the boil.
- In the meantime, peel the courgettes with a julienne peeler and prepare a bowl of iced water to place the courgettes in after they are cooked. Place the courgettes in boiling water and cook for two minutes. Strain and place straight in the ice bath to stop the cooking process.
- Strain the courgette noodles and place in a bowl. Stir through the cherry tomatoes and pesto, sprinkle the feta, and season to taste. Garnish with basil leaves to serve.