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• 2 courgettes • 2 sundried tomatoes • 10 basil leaves • 200 g • Dash of olive oil • 2 tomatoes • A handful of pine nuts • Salt, pepper
• Finely slice the courgettes longways with a mandolin or vegetable peeler. Use the best and biggest slices. • Chop the sundried tomatoes and basil
The nutritionist's advice:
The courgette is a vegetable that can be eaten raw. But you can also parboil slices of courgette in boiling water or by steaming. Take care not to cook them too long or they will become too soft to make the rolls.