Broccoli and courgettes are in plentiful supply at this time of year – so take advantage of this nutritious produce and get cooking this hearty and wholesome recipe
1 head LeaderBrand broccoli
4 large courgettes
½ cup sundried tomatoes, drained
125g butter, softened
¼ cup flat leaf parsley leaves
1 Tbs olive oil
Parmesan cheese, grated
Trim the ends of each courgette. Using a spiraliser (according to the manufacturer’s instructions) turn the courgettes to make noodles. If you don’t have a spiraliser, use a sharp knife or potato peeler to cut the courgettes into thin strips.
Cut the LeaderBrand broccoli into small florets and bring a saucepan of water to the boil. Blanch the broccoli florets for 2 minutes, then drain and plunge into cold water to stop the cooking.
Make the sundried tomato butter by finely dicing the sundried tomatoes, then mixing with parsley and butter until well combined.
Heat a frying pan with olive oil. Add the courgette noodles and drained broccoli florets and half of the sundried tomato butter. Toss together for 2-3 minutes until the butter has melted and the vegetables are heated through.
Divide between two bowls and serve with extra sundried tomato butter and plenty of grated Parmesan cheese.