Lemon and Garlic Courgetti

Serves 4

20 minutes

Ingredients

Courgettes 4

Cherry tomatoes 1 pack

Lemon 1

Bread 2 slices

Red chilli 3

Garlic 4 cloves

White wine 75ml

Parsley 80g

Pine nuts 30g

Olive oil

Parmesan for grating

Method

1. Spiralize the courgettes and set aside on kitchen towel to drain any juice.

2. In a blender, blitz the bread into bread crumbs.

3. Heat 2 tablespoons of oil in a pan. Crush a clove of garlic using the side of a kitchen knife, and cut the end of one of the chillies, and slice down the length of it to expose the inside. Add the garlic, chilli and half a rind of lemon to the oil, allowing them to infuse it with their flavours.

4. Add the breadcrumbs to the oil and fry until golden brown. Once toasted, let them rest on kitchen roll to drain them of excess oil.

5. In a wok, heat 4 tablespoons of oil. Finely slice 3 cloves of garlic and add this to the oil. Keep an eye on the garlic, and don't let them brown too much.

6. Add roughly chopped chilli, and fry for a further minute before adding the wine.

7. Chop the tomatoes into 3 or 4 pieces and once the wine has slightly reduced, add them to the wok along with the juice of half a lemon.

8. Cook the tomatoes for 5 minutes, until soft.

9. In a separate pan toast the pine nuts until golden brown.

10. When the tomatoes are soft, add the courgetti to the wok and stir through, adding extra oil if needed. Stir through the chopped parsley too.

11. Season well and serve, scattering the breadcrumbs and the pine nuts on top with some parmesan.

12. Eat and enjoy!