280g firm tofu

1 teaspoon white miso

Juice of half a lemon

1 clove garlic - peeled

½ teaspoon sea salt

2 tablespoons tahini

4-5 leaves of cavalo nero or kale

50g walnuts

4-5 tablespoons olive oil

50g basil - stems removed if tough

½ teaspoon salt

1 clove garlic - peeled

Juice of half a lime

2 tablespoons olive oil

2 medium courgettes

A few basil leaves

Put the tofu, miso, lemon juice, garlic, salt and tahini in a food processor and blend until very smooth, adding a little cold water to get the consistency of creamy hummus

Divide between two plates, rinse out the food processor bowl, then make the pesto

Remove the stems from the cavalo nero and discard, then roughly chop the leaves and place into a pan of boiling water. Allow to soak for 10-15 minutes until tender, then drain and place in the now clean food processor along with the walnuts, olive oil, basil, garlic, lime juice and salt. Blend until smooth, adding a little water if it appears too dry

Now take a large frying pan and heat the remaining olive oil

Cut the courgettes in half lengthways, score the cut sides, then place cut side down into the pan and fry on a high heat until browned. Carefully turn the courgettes to place skin side down, cover, lower the heat and gently fry for 5 minutes until very tender

Place one or two of the courgette halves onto the plate, on top of the tofu, taking care as the courgette will be very soft

Drizzle the pesto over, and finish with a sprig of basil and drizzle of olive oil