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• 400 g stracciatella
• 2-3 pieces courgettes, chopped into irregular pieces, about 2cm
• 40 g hazelnuts
• 1 pinch aleppo pepper
• 1 jar pickled peppers, drained
• 1 tsp cumin seeds
• 1 tsp coriander seed
• 30 g parsley
• 30 g coriander
• 20 g mint
• 40 g preserved lemon, halved, middles scooped out
• 2 pieces garlic cloves
• 0.5 lemon lemon juice
• to taste olive oil

Instructions

1. 1

   Preheat oven to 180°C/160°C fan. Spread the hazelnuts out onto a baking tray and roast for about 15 minutes, or until golden and fragrant. Remove and set aside to cool completely.

2. 2

   To make the chermoula, toast the cumin seeds and coriander seeds in a dry frying pan over a medium-low heat for 2 mins until fragrant. Add the toasted spices to a blender with the garlic, preserved lemon and lemon juice, and blitz until smooth. Then add in the fresh herbs and pulse quickly until a coarse paste forms. Season with salt and pepper.

3. 3

   Wipe out the frying pan you used for the spices and place over a medium-high heat. Toss courgettes chunks with olive oil, salt and pepper, and fry for about 4 min on each side until charred and soft.

4. 4

   To serve, spread some straciatella on a plate or platter, top with chunks of courgette, lots of pickled peppers, roasted hazelnuts, a good sprinkle of aleppo pepper, and drizzle with the chermoula.