3 medium carrots
3 medium courgettes
1 tbsp olive oil
1 tbsp lemon juice
4 tbsp rocket pesto
salt and freshly ground black pepper

Peel the carrots and top and tail them. Using a potato peeler, slice them into ribbons.
Top and tail the courgettes and using a potato peeler , slice them into ribbons.
Heat the oil in a wok or large, heavy frying pan. When very hot, add the carrots and stir fry for 1 minute. Add the courgettes and stir fry for a further 1 minute. Add the lemon juice and remove from the heat.
Stir in the rocket pesto and season well with salt and pepper.

55g rocket
55g blanched almonds
85ml olive oil
55g Parmesan cheese, freshly grated
salt and freshly ground black pepper

Put all the ingredients into a blender and process until smooth. Season to taste with salt and pepper. If the paste begins to look oily and too thick, add 1 tbsp water.

Enjoy!