Step 1

Spiralize the courgette (zucchini) until you have ribbons. Set aside.

Step 2

In a small saucepan, gently fry the onion and garlic in the oil until cooked but not browned.

Step 3

Simmer the peas in the vegetable stock for a few minutes until cooked. Reserve the cooking stock, but remove the peas and place in a blender along with the cooked onion and garlic. Add 1/2 cup of the cooking stock and the mint leaves. Blend until thick and pureed. Add a pinch of salt and pepper.

Step 4

You can eat the spiralized courgette/zucchini raw, or else simmer it in the remaining stock water (topped up with extra water if necessary to cover) for a few minutes until softened, or toss it in a hot frying pan to heat. Serve topped with the pea sauce.