Courgette ribbons

SERVED with avocado and green seasoning, this vegan dish is a rainbow in a bowl. Add tofu to bump up the protein. If you are not vegan, add cooked chicken.

SERVES 2

Per serving: Calories, 454; carbohydrates, 10g; protein, 8.6g; fat, 37.5g; fibre, 10g 4 medium courgettes 2 tbsp extra virgin olive oil Salt and freshly ground black pepper 1 large avocado, peeled, stoned and cubed 8 cherry tomatoes, quartered Handful coriander leaves

FOR THE GREEN SEASONING

2 spring onions, roughly chopped 1 small green or yellow pepper, chopped Small Scotch bonnet chilli, finely chopped 20g coriander, chopped 1 tbsp thyme leaves

1 garlic clove, peeled Juice of 1 lime 2 tbsp cold water ½ tsp salt

PREHEAT oven to 220c/gas 7 and line two trays with baking parchment. Cut ribbons of courgette, toss in a bowl with the oil and season, then spread on the baking trays in curls, so the heat can circulate. Bake until cooked through. For the seasoning, blend the ingredients to make a rough paste. Put the courgette into bowls and stir in the avocado, tomatoes, coriander and seasoning.