Courgette (or zucchini if you like) pesto with fresh asparagus, peas, sundried tomatoes and a grilled mushroom. Combine roasted red peppers, almonds, olive oil, basil and Parmesan in a blender and adjust to taste. Preheat the grill and stick a portobello mushroom under it with some salt and pepper. Whilst it's grilling, fry up onion and garlic in a saucepan. Once soft add chopped asparagus, frozen or fresh peas and seasoning. Cover and leave the veg to soften for a few minutes. Add spiralled courgette and stir around until the veg I nicely mixed through, before dolloping in some pesto and stirring to combine. When evenly combined and hot, serve with the grilled mushroom on top, a liberal sprinkling of toasted pumpkin seeds and sunflower seeds, and grated Parmesan.