The season of tomato’s is the best. There’s nothing quite so summery and sweet, and as someone who co-habits with a tomato-hater, it’s become my life’s work to teach the error of his ways.

I’ve become adept at disguising those seedy little fruit in all manner of ways…finely chopped, blanched, peeled and blended, in sauces and salads, even combined with vodka. It’s been slow progress let me tell you.

After years of manipulation I’m going in for the big guns. Raw. And as the main event. Pure terror.

For tomato lovers such as I, this recipe is pure summer delight.

And because this is a no carb version it’s time to get the bloody spiraliser out again.

INGREDIENTS FOR 2

3 Courgettes
400g mixed seasonal tomatoes (get some of those yellow ones if you can too!)
150g chopped sundried tomato’s inc oil
2 minced garlic cloves
Juice of 1 lemon
1/2 tspn chilli flakes
Healthy pinch of salt
30g basil
150g black olives
80g grated Parmesan
75g pine nuts
Olive oil
Salt and pepper

METHOD

First things first, prep the tomatoes as we want to let the flavour of them to be the main event.

Chop all the tomatoes into roughly the same mouthful size and throw into a big bowl. Add the lemon juice, garlic, chilli flakes, sun-dried tomatoes, some of the basil ripped in, and a good glug of olive oil (optional) and salt and pepper (again optional) and leave to one side – at least 20 minutes.

Next, the courgettes. Spiralise them (or ribbon with a peeler; or buy ready made from Tesco; or just have spaghetti the old fashioned way). You might want to dry fry the courgettes off for 3 minutes if raw ain’t your thing, and throw the olives in here too.

In a separate pan, toast the pine nuts. Not an essential step but beyond delicious so really you should.

Tong in some of the pine nuts and Parmesan into the courgettes and plate up. Then add your tomato mixture on top and the remaining Parmesan, pine nuts and basil.

Summer in a bowl. Should probably have a glass of crisp white wine then too.