Pizza Portobellos with Grana Padano

Carefully remove the stalks from the portobellos and set aside. Transfer the portobellos to an oven dish and drizzle lightly with olive oil. Season with salt and pepper, then roast in the oven for 8 - 10 minutes. Finely dice the courgette and the portobello stalks. Crush or mince the garlic. 

Heat a clean frying pan over high heat and toast the sunflower seeds until golden brown, then remove from the pan and set aside. Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the garlic with the Italian herbs, portobello stalks and courgette for 3 - 4 minutes. Deglaze with half of the balsamic vinegar and then add the passata. Season to taste with salt and pepper and cook gently for 4 - 5 minutes.

In the meantime, take the portobellos out of the oven and drain any liquid from the oven dish. Stuff the portobellos with the courgette sauce and then scatter over the cheese. Bake in the oven for 5 - 7 minutes so as to melt the cheese.

Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

In a salad bowl, combine the extra virgin olive oil with the rest of the balsamic vinegar. Season to taste with salt and pepper. Cut the tomato into thin wedges, then transfer to the salad bowl. Add the lettuce, then toss well to combine with the dressing.