2 large Red Peppers

5 large Organic Courgettes

½ tablespoon coconut oil

2tabs Black Kale Pesto Fresco SIPO

4-5 tablespoons water

¼ teaspoon Himalayan pink salt

Freshly ground black pepper

Roast the peppers in a pre-heated oven, 230C for 20-30 minutes, turning once, until they begin to char. Remove from the oven and put in a polythene bag, seal and leave for ten minutes to steam. When they are cool enough to handle, take the peppers out of the bag and peel off the skin. Pull open, remove the stalks and seeds and discard. Roughly chop the flesh and put to one side.

Spiralise the courgettes into thin noodles, if you don’t have a spiraliser thinly shave the courgettes with a peeler and cut into very fine strips. Put the courgette noodles between two sheets of kitchen paper and press gently to soak up any excess moisture from the cut surfaces. Leave to one side.

On a medium heat, melt the oil in a large saucepan, add the courgette noodles and gently stir-fry for a minute, they don't need to be cooked, just softened. Spoon in the pesto, and stir to coat all the courgettes. Stir in the chopped roasted peppers and adjust the seasoning if necessary.

To serve, pile onto plates, sprinkle over some freshly ground black pepper and some extra grated pecorino cheese if desired.

Bon Appetit !

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