Pre-heat the oven to 200°C/Fan 180°C/425°/Gas Mark 6.

Spiralise the courgettes and carrots using the ‘thin spiral cone’.

Place in a bowl and add the oil, vinegar and seasoning and mix well.

Spread the vegetables onto a large (or 2 smaller) baking tray and roast for around 7-8 minutes, stirring a couple of times.

Meanwhile, toast the walnuts in a dry pan, stirring frequently to prevent burning, then tip onto a plate to cool.

Remove the vegetables from the oven and place in a serving bowl.

Sprinkle over the cheese, walnuts and finally the parsley.

Delicious served as a light lunch or as an accompaniment to grilled meats or fish.