Salmon courgetti

Method

1. Top and tail the courgettes and slice into long strips using a vegetable peeler
2. Cut each strip into long, thin strands to make courgetti — or use a spiraliser, if you have one
3. Season each salmon fillet with freshly ground black pepper
4. Heat 1 tbsp of the live oil in a nonstick frying pan and cook the salmon for 3 mins on each side
5. Add the courgetti to a saucepan, along with the remaining olive oil, 2 tbsp water and the pesto
6. Cook for 3-4 mins, or until the courgetti begins to soften
7. When cooked, divide the courgetti between 2 bowls and top each with a salmon fillet and a sprinkling of freshly ground black pepper
8. Serve immediately