This is simple to make and really impressive as a starter or for lunch with friends. Courgettes are a good source of soluble fibre which helps to keep your digestive system in good health. The feta provides protein and a lovely sharp tang. I'll be making this tonight!
You will need:
2 unwaxed lemons, 1 zested.
a good pinch of chilli flakes
60g shelled pistachios
extra virgin olive oil
a small bunch fresh mint
small bunch fresh basil
4 large courgettes
Put the pistachios in the oven to toast for 3-5 mins. Heat a frying pan and thinly slice a lemon, add a tablespoon of olive oil to the pan and fry the lemon slices until they are sticky and starting to brown.
Put the toasted pistachios into the food processor, adding the leaves from the basil and mint, add the juice of half a lemon and a good pinch of sea salt. Add 4 tablespoons of olive oil and a tablespoon of cold water and pulse until you have a textured pesto and transfer to a bowl. Once cool, chop the fried lemon slices and add to the pesto.
Use a julienne peeler or a spiralizer to make the courgetti. Toss the pesto through the courgetti. Crumble over the feta, adding lemon zest and chilli flakes.