NINA ZENOVYA
1. Heat a little olive oil in a pan on a medium heat, add the wild garlic stems and the tsp of chilli powder and cook, stirring, until aromatic.
2. Turn the heat right up, then add the courgette, stirring constantly ensuring it doesn't stick to the pan. Cook quickly until almost all of the water has evaporated and the courgettes have changed colour.
3. Stir through the wild garlic leaves and the chopped mint before turning out into a bowl.
4. Scatter over the celery then tear the mozzarella on top, before drizzling on olive oil and a scatter of salt to finish.
Courgette, Wild Garlic & Mozzarella Bowl
SERVES:
Serves 2 Virtuous Souls for Lunch
2 courgettes, coarsely grated
A large handful of wild garlic, stems and leaves separated and roughly chopped
A large ball of mozzerella
1 tsp dried chilli flakes
2 sticks of celery, peeled and finely sliced
A handful of mint leaves, roughly chopped
Olive oil
If you don't have wild garlic you can easily substitute with a little spinach, spring onions or chives, or omit altogether.
