Zucchini, Carrot & Coriander

Serves 2

1 small onion, finely chopped 1 tsp olive oil

1 garlic clove, crushed Juice 1 lemon

Juice 1 lime

4 small zucchini, trimmed

and finely diced

TO SERVE

2 large slices sourdough,

halved

1 small zucchini, trimmed and

thinly sliced lengthways 1 carrot, peeled, trimmed and

thinly sliced lengthwise 1 shallot, thinly sliced

1 spring onion, thinly sliced Sunflower seeds, lightly toasted 1 chilli, thinly sliced Coriander leaves, to garnish

Cook the onion in the oil in a saucepan over medium heat until soft, then add garlic. Cook briefly, then add the lemon and lime juice. Add the zucchini, cover and cook on a low heat until soft.

Purée the mixture with a stick blender and season with sea salt and ground black pepper.

To serve, spread the bread with zucchini purée, then top with sliced zucchini, carrot, shallot, spring onion, sunflower seeds and chilli, then garnish with coriander leaves.