To make the Garlic Parsley Paste:
Take 10 cloves of garlic and place in a blender with a bunch of parsley - ensure you remove the thick stalks of the parsley.
Blend with 75ml of virgin olive oil, and 25ml of ice water, into a smooth paste. Season to taste with salt, pepper and bonito.
To make Courgette (Zucchini) Spaghetti:
In a pan, use a little olive oil to lightly cook ten courgette slices on a medium to high heat. Add a splash of garlic oil and approximately 100ml chicken stock.
Bring this to a gentle simmer, take a tablespoon of the garlic parsley paste and add to the pan. Season to taste with salt and bonito.
Cook the spaghetti to al dente and add to the sauce on a low heat. You can thicken the sauce to the required thickness by using a roux.
Finish the spaghetti in the pan with a few cubes of butter, freshly chopped mint and a little lemon juice.
To plate the dish:
Place the spaghetti in a pile and top with fresh mint, crumbled feta and Panko breadcrumbs that have been toasted with garlic oil.