1

Put the diced tomatoes into a sieve set over a medium bowl to allow the tomato water to drain.

2

Meanwhile, make the herb pesto. Put the herbs, garlic and 60ml cold water into a food processor, and pulse until finely chopped. With the motor still running, gradually add the oil and process until the mixture forms a coarse purée. Transfer to a small bowl and stir in half of the grated cheese. Season to taste and set aside. If the mixture is too thick, thin it out with a little of the drained tomato water.

3

Loosely pile the courgette ribbons onto 4 plates. Scatter over the tomatoes and spoon over the pesto. Season and serve garnished with the remaining grated cheese.