Method
- Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
- Bring a large pan of water to the boil, blanch the courgette for30 seconds and then refresh under cold water.
- Put the cream cheese, artichokes, tomatoes and lemon juice into afood processor and blend until smooth, then add the chives.
- Lay the courgette strips flat and spread a tsp of the pate on top.Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.
