A delicious Summer Bowl

From our book Buddha Bowls Now out in paperback

SUMMER BOWL

Ingredients

For The Salsa:
1 large beefsteak tomato
2 sprigs basil
½ clove garlic
1 tsp Balsamic vinegar

For The Almond Sauce:
50ml vegetable stock
40g Sun Dried Tomatoes in oil
20g Almond buter
Chilli Flakes

For The Vegetables:
1 courgette
1 yellow pepper and 1 red pepper
½ clove garlic
6 sprigs thyme
2-4 tbsp olive oil

EXTRAS
160g Fregola pasta or small durum wheat noodles, e.g. Elbow macaroni
6 mino mozarella balls
2 tspf small black olives
2 tbsp capers
Salt and black pepper.

1. For the salsa, was and remove any stems and cut the tomato into small dice. Wash and shake dry the basil and corasely chop the leaves. Peel and finely chop the galric. Mix the tomato with the basil, garlic and season with salt, pepper and vinegar and leave to marinate. Pat dry and quarter the mozarella balls.
2. In the meantime, make the almond sauce. Heat the vegetable stock and coarseley chop the sundried tomatoes. Blend the tomatoes with the stock and almond butter until very smooth. Season with salt, pepper and chilli flakes.
3. Wash and trim and quarter the courgette lengthways and then cut into pieces. Halve the peppers, removing seeds and ribs, then wash and dice. Peel and finely slice the garlic. Wash the thyme and pluck and finely chop the leaves. Cook the pasta in boiling salted water according to instructions on packet and drain.
4. Heat 4 tablespoons of oil in a non stick frying pan. Sauté the courgette, together with the garlic and thyme until light golden. Season with salt and pepper and trasnfer to a container. Put a little more oil in the pan and heat again. Sauté the peppers with the remaining garlic and thyme, stirring constantly for 8-10 minutes. Remove  from the heat.
5. Fill bowls with the pasta and add the peppers, courgette and almond sauce. Next add mozarella pieces and top with tomato salsa. Garnish with almonds and capers.