Courgette & pecorino toast

Courgette & pecorino toast

This toast pairs tangy pecorino with fresh shavings of courgette for a deliciously quick summer supper. 

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  • Serves1
  • CourseLunch
  • Prepare5 mins
  • Cook-
  • Total time5 mins

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Ingredients

  • 1 courgette
  • 3 sprig/s mint, leaves picked
  • 1 tbsp extra virgin olive oil, plus extra to serve
  • 1 pinch freshly ground black pepper
  • 10g pecorino, shaved
  • 1 slice/s bread

Method

  1. Shave the courgette into ribbons; put in a bowl with the mint leaves and 1 tbsp of extra virgin olive oil. Toss with a little freshly ground black pepper and shaved pecorino. Toast the slice of bread, spoon over the courgette mixture, then top with a drizzle of olive oil and a few mint leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,539kJ/ 369kcals

Fat

24g

Saturated Fat

5.5g

Carbohydrates

27g

Sugars

4.1g

Fibre

2.4g

Protein

9.4g

Salt

1g

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