g large courgette (approx 200g), straight if possible
g cream cheese or vegan alternative
g artichoke hearts (in brine), drained and chopped
g sun dried tomatoes, drained of oil and chopped
tsp lemon juice
tsp chives finely chopped
1
Step 1
Peel 12 or 14 verticle strips of courgette using a potato peeler (preferably a swivel type one).
2
Step 2
Bring a large pan of water to the boil, blanch the courgette and for 30 seconds and then refresh under cold water.
3
Step 3
Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
4
Step 4
Lay the courgette strips flat and spread a teaspoon of the paté on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.
Ingredients
1 g large courgette (approx 200g), straight if possible
45 g cream cheese or vegan alternative
2 g artichoke hearts (in brine), drained and chopped
2 g sun dried tomatoes, drained of oil and chopped