Courgette, Nazareth, basil and sun-dried tomato rolls

Ingredients

Preparation

Drain the sun-dried tomatoes and cut into strips lengthways. With a potato peeler, cut long slices of courgette. Brush the slices with oil and cook on a griddle or in a pan on one side only. They should be golden brown. Cut the Nazareth cheese into 5 cm long x 1 cm wide sticks.

Assembly Lay out a slice of courgette, place a piece of tomato, a piece of cheese and a basil leaf at one end and roll up. Season with a little salt and pepper. Note You can serve the rolls with a few drops of balsamic reduction. Tip If the courgette is too wide for the potato peeler, cut it in half lengthways to make it easier to cut the slices.