· 70g chopped Badia Farms Cress: Pea Shoots, Purple Basil, Garlic Chives, Lace Mustard and Wasabi leaves
· 1kg Courgette
· 400g Labneh
· 80ml pureed tomatoes
· Salt & Pepper
Preheat the oven to 200º Celsius, and spread the Tomato Puree evenly in a 20 x 20 cm oven safe baking dish, set aside.
In a bowl mix the Labneh, Cress and Salt together. Use a mandolin to slice thin ribbons out of all the Courgettes. One at a time place the Courgette ribbons on a flat surface, and with a spatula smear them with a thin layer of the Cress and Labneh mixture. Keep the Labneh-smeared side on the inside, and tightly roll the ribbons up and place them vertically in the baking dish, tightly packed.
Once the dish is fully packed with Courgette rolls, pop it in the oven for 20-30 minutes, until the liquid almost dries up. If you are feeling indulgent, top with a cheese of your choice for the last 10 minutes.
Remove the dish from the oven, and let it cool for 10 minutes, then serve and enjoy.