Pete Evans

Ingredients

• 6–10 semi-dried tomatoes
• 2 tomatoes, roughly chopped
• 1 red capsicum, roughly chopped
• 6–10 green olives, pitted and roughly chopped
• 125 g Swiss brown mushrooms, roughly chopped
• 1 large handful of basil leaves, torn
• 1 teaspoon finely chopped rosemary leaves
• 2 garlic cloves, finely chopped
• 1 small red chilli, sliced (optional)
• squeeze of lemon juice
• 80 ml olive oil
• 4 zucchini
• 1 tablespoon finely chopped flat- leaf parsley leaves
• freshly ground black pepper
• 1 large handful of baby spinach leaves
• toasted pine nuts, to serve sunflower seeds, to serve pumpkin seeds, to serve