Tomatoey Courgette Rolls

Half a courgette
1 garlic clove
4 tbsp olive oil
Salt and pepper
125 g mushrooms
2 tbsp Allos Hofgemüse spread (Reinhard’s Rocket and Cherry Tomato)
Basil leaves
3–4 sundried tomatoes in oil
Toothpicks

1. Slice the courgette lengthways into strips around 2 mm thick. Peel and chop the garlic clove. Heat the oil in a pan. Divide the courgette into portions and fry the strips in the oil with the garlic until they are firm to the bite. Season with salt and pepper. 

2. Wash the mushrooms, halve the larger mushrooms and fry for a few minutes. 

3. Coat the courgette with a layer of the Allos Hofgemüse spread. Finely chop the basil and the sun-dried tomatoes, and then distribute these onto the courgette strips. Roll up the courgette, skewer each mini roll with a toothpick and top with a mushroom.