Courgette, Moz, Maldon Salt & Pine Nuts

Makes approximately 10 portions

Ingredients

• 3 large courgettes
• 500 g MOZ mozzarella, cut into logs or batons
• 60 g pine nuts, toasted
• 3 tbsp extra virgin olive oil
• 1 lemon, zest and juice
• Maldon salt and cracked black peppercorns
• Fresh basil leaves, optional

Method

1. Slice the courgettes lengthways into thin ribbons using a mandoline or vegetable peeler.
2. Sprinkle the courgette ribbons with Maldon salt and leave them to release their excess water, then pat dry before using.
3. Keep the courgette ribbons raw; season with cracked black peppercorns and brush with olive oil.
4. Wrap each mozzarella piece with one or two courgette ribbons and arrange seam-side down.
5. Finish with toasted pine nuts, lemon zest, a squeeze of lemon juice, Maldon salt and cracked black peppercorns.

Kitchen note: Use the courgette ribbons raw and assemble close to service so they remain fresh and firm.

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