zucchini noodles with honey prosciutto
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 500g cherry tomatoes
- 2 cloves garlic, crushed
- 1 tablespoon lemon juice
- 8 zucchini (courgettes) (1.3kg), thinly sliced
- lengthways using a julienne peeler
- ¼ cup (20g) finely grated pecorino, plus extra to serve
- sea salt and cracked black pepper
- basil leaves, to serve
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- 8 slices prosciutto
- Preheat oven to 180°C (350°F). To make the honey prosciutto, place the honey and vinegar in a small bowl and mix to combine. Lay out the prosciutto on a baking tray lined with non-stick baking paper and brush both sides with the honey mixture. Bake for 5–7 minutes or until golden and crisp. Set aside to cool.
- Heat the oil in a large frying pan over high heat. Cut a slit into the side of each tomato, squeeze out and discard the seeds. Add the tomato to the pan and cook for 1 minute. Add the garlic and cook, stirring, for 1–2 minutes or until golden. Add the lemon juice, zucchini, pecorino, salt and pepper and toss to coat.
- Divide between serving bowls and top with the honey prosciutto, basil and extra pecorino. Drizzle with the extra oil to serve. Serves 4.
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