Ingredients (serves 2-3)

• 3 ounces /  85 g carrot
• 3 tablespoons / 45 ml extra-virgin olive oil
• 2 ounces / 56 g spring onion, red or white, diced small
• 1/8 – 1/4 teaspoon Harissa spice mix (depending on brand and personal preference)
• 3 garlic cloves, minced
• 8-9 ounces /225-255 g zucchini (I particularly like the Costata Romanesco variety) 
• 5 ounces cherry plum or grape tomatoes
• 3-4 basil leaves, chiffonade
• 1/4 teaspoon fine sea salt, or to taste
• 3/4 ounce / 20 g freshly grated cheese of choice, optional: if you omit it, the dish is vegan

Instructions

Scrub carrot(s) well and scrape surface to remove a thin layer of skin, then grate using the extra-coarse side of a hand grater.

Warm up the olive oil in 10-inch/25-cm skillet.

Add the onion, lower the heat and stir, then after 1 minute, add the grated carrot and stir. After 2 minutes, sprinkle the harissa spice mix, stir well and cover. Cook on low heat for 6 minutes, until the onion is soft.

In the meantime, trim the zucchini and grate using the extra-coarse side of a hand grater.

Uncover the skillet, add the garlic, stir and cook for 1 minute. Add the zucchini, turn up the heat to medium, stir well and cook for 1 minute. Cover, lower the heat and cook for 3 minutes.

In the meantime, quarter the tomatoes.

Uncover the skillet, add the tomatoes and stir. Cover and cook for 4-5 minutes, until the zucchini are tender. Sprinkle the basil and the sea salt, stir well. Turn off the heat, sprinkle the cheese on the vegetables and cover.

Serve warm.

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