1. Wash the courgettes and use a spiralizer to cut into long twirls. Alterna-tively use a mandolin to shave lengthwise into thin slices and then cut into approx. 3 mm-wide strips.
2. Toast the walnuts in a dry frying pan until golden brown and allow them to cool on a plate. Peel and dice the onion and garlic. Heat the butter in a pan with a high rim, sweat the onion and garlic in the butter. Stir in the tomato purée. Add the passata, prunes and cream. Bring everything to the boil, season with salt and pepper, cover the pan with a lid and simmer for 5 minutes. Then blend with a hand blender until smooth. Wash and halve the cherry tomatoes, wash the oregano, shake dry and chop. Stir both into the sauce.
3. Fry the courgetti in the hot olive oil briefly until crisp, season with salt and pepper and serve with the sauce. Dice the feta cheese and scatter over the courgetti with the walnuts.

Tip: Sprinkle with fresh oregano. Mix in some fresh rocket as well. Instead of courgetti, you could spiralize carrots or simply mix with courgette slices.