Spiralise the courgettes.

Place in a large bowl and stir through the pesto.

Chop the cherry tomatoes in half and add them to the pesto courgetti

Toast the pine nuts in a frying pan over a low heat until they turn golden brown. Add them to the dish.

Add the mozzarella ball to the dish.

Slice or snip the basil into ribbons and sprinkle over the whole dish.

Drizzle olive oil over the salad and season with plenty of salt and ground black pepper.