Instructions: Place the chopped roasted and seeded pepper into a liquidiser, add the chopped tomato, olive oil, chopped garlic, salt and pepper to taste and blitz till a sauce consistency is achieved.

Cut the scamorza into quarters and wrap with the sliced courgette. Place the wrapped cheese onto a hot chargrill and grill for 2 minutes on each side.

Spoon the red pepper salsa onto four plates and swirl over the balsamic vinegar. Place 2 fried basil leaves on each plate, place on the grilled wrapped cheese and serve.

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