Stuffed Courgettes

Directions

1. 1
   Slice the courgettes length ways, using a swivel vegetable peeler - you'll need 24 long strips.
2. 2
   Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap.
3. 3
   Sprinkle with more oil and balsamic; cover and leave to marinate in the fridge for at least 20 minutes.
4. 4
   Can be prepared up to 6 hrs ahead.
5. 5
   Mix the ricotta with lemon juice and seasoning to taste.
6. 6
   mix in the basil and pine nuts.
7. 7
   Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up.
8. 8
   Repeat until you have used up all the filling.
9. 9
   Arrange rolls upright on a plate and grind over some black pepper.
10. 10
    Drizzle with a little more oil and balsamic vinegar to serve.