Step 1

Place washed and dried basil and mint leaves in a food processor or herb chopper and process until roughly shredded. You could also make pesto in a pestle and mortar but it requires a fair amount of elbow grease.

Step 2

Add hazelnuts and process some more.

Step 3

Drizzle in olive oil until the pesto reaches a nice consistency.

Step 4

Season with garlic, salt, pepper, nutritional yeast (if using) and a dash of lemon juice.

Step 5

Using a speed peeler, turn washed and dried zucchini into thin ribbons. I didn't use the seedy and watery core (I set it aside for another dish), but that's up to you.

Step 6

Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.

Step 7

Trim the top of the fennel off and take the first layer off if it's not in a good condition. Cut fennel bulbs in half lengthwise (from top to tail) and then cut each half into 3 or 4 pieces depending on the size of your bulbs. Ensure all pieces are roughly the same thickness.

Step 8

Brush fennel sides with a bit of olive oil and place on the prepared baking tray, cut side down. Leave about half of the tray empty for the cherry tomatoes, which will be placed on the tray later. Bake for 15 minutes.

Step 9

Brush tomato halves with a little bit of olive oil and set aside.

Step 10

After 15 minutes is up, flip all fennel pieces to the other cut side and place the cherry tomato halves (cut side up) on the baking tray. Return the tray to the oven for another 15-20 minutes, until the fennel is nicely charred and the tomatoes soft and oozing sweet juices. Sprinkle generously with salt and pepper.

Step 11

Just before plating, create the dressing by mixing 3 tbsp of vegan pesto with 2 tbsp of lemon juice. Mix well and coat zucchini ribbons on this dressing.

Step 12

Place dressed zucchini ribbons on a serving plate. Scatter roasted fennel pieces and cherry tomatoes. Sprinkle with a dash of chilli flakes (if using) and chopped toasted hazelnuts.