4 tbsp Genoese pesto drizzle
juice of ½ lemon
4 large courgettes
½ teaspoon flaky sea salt
freshly ground black pepper to taste
2 punnets cherry tomatoes, halved
200g fresh mozzarella, torn
handful fresh basil leaves (small)
1 small red onion, peeled and sliced
1 tablespoon Balsamic glaze, to drizzle
¼ cup roasted pistachios, roughly chopped
pea shoots if available

Mix half the Genoese Pesto Drizzle with lemon juice in the base of a large serving bowl.
Spiralise or grate zucchini into the bowl. Season with salt and pepper then toss through the pesto drizzle until coated.
Add cherry tomatoes, mozzarella, red onion and basil and toss gently to combine.
Drizzle with remaining Genoese pesto and Balsamic glaze.
Garnish with pistachios and pea shoots (or microgreens or extra basil leaves if pea shoots are unavailable).

Serve immediately.