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Ingredients
- (Serves 4-6)
- 2 courgettes, cut in half
- 2 large carrots, peeled and cut in half
- 120g flat leaf parsley
- 60g mint leaves
- 1 punnet cherry tomatoes, finely diced
- 1 tsp. cinnamon
- 1 tsp. allspice
- Salt & pepper
- 50ml olive oil
- Juice 1 lemon
In a food processor, blitz all of the courgettes and carrots on pulse until they resemble crumbs.
Set the mixture aside.
Next, blitz the herbs and add them into the courgette/carrot mix.
Add in the chopped tomatoes and the spices, season well, and finally, add the olive and lemon juice.
Stir well and serve.
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