This delight of a dish is way more then the sum of its relatively few parts; the miso flavoured whipped tofu is light and elegant and incredibly flavourful, while the juicy green crunch of the courgettes and peas is lovely, all topped with a load of delicious fresh mint. If you have a barbecue on the go, then cook the courgettes on this to get a smoky flavour, but we describe the way we do it using a grill.

Miso Tofu:-

250g firm tofu, drained

45g white miso

1 tbspn olive oil

Vegetables:-

50g frozen peas

2 large courgettes

4 whole spring onions, outer skin removed

1 heaped teasp chipotle sauce

1 tbspn extra virgin olive oil

12g fresh mint, roughly chopped

• Whizz all the miso tofu ingredients until silky smooth

• Turn the grill onto its highest setting.

• Mix the olive oil, salt and chipotle sauce to make a smooth paste. Cut the into courgettes into 6 wedges (not discs), and place on a grilling rack skin side up - make sure you have a tray underneath to catch the drips. Add the spring onions. Brush the onion and the courgettes skins with half of the chipotle glaze. Grill for 7-8 minted until golden brown. Turn everything over, and coat with the remaining chipotle. Grill for a further 7-8 minutes.

• Put the peas into the pan, to warm them through,. Set aside

• Put a mound of the whipped tofu on each plate, divide the courgette, spring onion and peas between them, sprinkle with mint and serve