Courgette & mint toasts

This no-cook supper turns a handful of ingredients into something special. Serve with chicken or fish for a heartier plateful.

Ingreadient

• 1 small courgette, coarsely grated
• 6 Essential Cherry Tomatoes, quartered
• ½ red chilli, deseeded and sliced
• ¼ x 25g pack mint, leaves only
• 20g Essential Parmigiano Reggiano, shaved
• ½ tbsp olive oil
• ½ lemon, zest and juice
• 1 ciabatta roll, halved
• 1 clove garlic, halved
• 10g toasted pine nuts

Step by step

1. Put the grated courgette into a bowl and season generously, then set aside for 5 minutes. Squeeze the excess water from the courgette, then return to the bowl. Add the tomatoes, chilli, mint leaves and cheese. Stir in the oil, lemon zest and juice. Toast the ciabatta until lightly charred and rub with the halved garlic clove. Put the toasted bread onto a plate and top with the courgette mixture. Scatter over the pine nuts just before serving.