Spring green spiralised courgette salad

Preparation

Mince the garlic cloves. Grate the fresh Parmesan. Chop the mint leaves.

Method

1. 1 To make the pesto, place spinach, garlic and pine nuts in a food processor.
2. 2 Blitz to a course puree.
3. 3 Transfer to a bowl, and add the olive oil and parmesan. Mix well.
4. 4 Squeeze in lemon juice, to taste.
5. 5 Season with salt and pepper - it will keep in the fridge for 2-3 days.
6. 6 Bring a large pan of salted water to the boil.
7. 7 Add the peas, and cook for 2-3 mins.
8. 8 Drain, and refresh under cold water.
9. 9 Set aside to cool completely.
10. 10 In a large bowl, combine the courgette, peas, mint and 5 tablespoons of pesto.
11. 11 Stir through the rocket last.
12. 12 Squeeze some lemon over the salad, and serve.