Lean & green

Courgettes let you know summer is in full swing

Tomato & courgette risotto

Serves 2

Prep 10 mins

Cook 30 mins

2 tbsp olive oil

1 small onion, chopped

2 garlic cloves, crushed

½ tsp coriander seeds, crushed

200g risotto rice

500ml vegetable stock

200g passata

12 cherry tomatoes, halved

2 courgettes, halved and sliced

2 tbsp mascarpone parmesan or vegetarian alternative, grated, to serve

1 Heat 1 tbsp oil in a large pan over medium heat and cook the onion for 5-7 mins until soft. Add the garlic and coriander seeds and cook for 1 min more. Stir in the rice. Slowly add 300ml stock, stirring until fully absorbed between each addition. Pour in the passata, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.

Summer courgette ribbon salad

Serves 4

Prep 15 mins

Cook 15 mins

4 large courgettes, peeled into ribbons using a vegetable peeler

½ lemon, zested and juiced

25g pine nuts

1 small sourdough loaf or stale bread, cut into cubes

1 tbsp olive oil

60g baby kale

100g goat’s cheese, crumbled handful of mint, leaves picked