Ingredients

Large pack fresh basil leaves

200g fat-free natural cottage cheese

100ml cooled vegetable stock

2 garlic cloves, crushed

1 tsp dried red chilli flakes

Finely grated zest and juice of 1 unwaxed lemon

300g red and yellow cherry tomatoes, halved or quartered

400g can chickpeas, drained and rinsed       

Small bag rocket

6 baby courgettes, thinly sliced

100g radishes

200g asparagus tips

Method

1.           To make the pesto, put the basil, cottage cheese, stock, garlic, chilli flakes, lemon zest and juice in your food processor and blend until smooth (add a little extra water or stock if it's too thick). Season to taste.

2.           Put the cherry tomatoes in a salad bowl with the chickpeas, rocket, courgettes, radishes and asparagus, then toss everything together.