Ingredients for 8
- 5 – 6 medium sized courgettes
- 240 g Philadelphia Light
- 1 tsp fresh lemon juice
- A little lemon zest, chopped spring onion or pea shoots for garnish
Instructions
- Prepare courgette ribbons. To do this, run a vegetable peeler repeatedly down the length of a courgette to form long ribbons.
- Bring a large pan of water to the boil. Blanch the courgette ribbons for 30 seconds and then refresh in a bowl of cold water.
- Lay the courgette strips flat and pat dry with kitchen roll. Roll each ribbon into a tube shape and stand upright. If the ribbons start to unravel simply use a smidgeon of Philly to hold the end of the ribbon in place.
- Mix the Philly with the lemon juice and pipe or spoon the tangy Philly into the centre of the courgette tubes. Chill until ready to serve. Just before serving, garnish with some lemon zest, chopped spring onion or pea shoots.
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