Avocado, Lemon and Basil Pesto Courgetti

SERVES 2 | PER SERVING: 255 CALORIES | 9.4G PROTEIN | 19.9G CARBS | 17.7G FAT

Quick, healthy, fresh and zesty, this is one of my favourite simple and light yet filling meals. During the week I try to eat as cleanly as possible to really maximise the benefits of my workouts, so I always stock up on courgettes for quick courgetti lunches and dinners. The heart-healthy fats, essential minerals and antioxidant vitamins found in the avocado help to build a smooth and soft complexion, while the protein in the hemp seeds goes towards muscle recovery and repair.

2 medium-large courgettes

1 ripe avocado, halved and pitted

1 large garlic clove, peeled

2 large handfuls of fresh basil

1 handful of fresh mint leaves

2 tbsp nutritional yeast

2 tbsp fresh lemon juice

2 tbsp tamari

1 tsp smoked paprika

pinch of dried chilli flakes (optional)

sea salt and freshly ground black pepper

1 tbsp hulled hemp seeds

1 Cut the ends off the courgettes and use a spiraliser or vegetable peeler to process them into noodles or ribbons. Place them in a large mixing bowl and set aside.

2 Place all the remaining ingredients apart from the hemp seeds into a blender or food processor and blitz until smooth and creamy. Pour the pesto into the bowl with the courgetti and mix together well, until the noodles are well coated.

3 Divide between two bowls and top with the hulled hemp seeds. Any leftovers can be stored in an airtight container in the fridge for up to three days.