Start by cooking the peppers. Chop them into chunks, drizzle some olive oil, salt and pepper and rub the dressing with your hands. Place them on a baking try and roast them in the oven for 15-20 minutes.
For the cheesy sunflower sprinkle, combine the sunflower seeds, nutritional yeast, salt, garlic powder, and miso in the bowl of a food processor. Run the motor of the food processor on high until you have a crumbly, dusty consistency. Transfer cheesy sunflower sprinkle to another bowl, wipe the food processor bowl out with a dry towel, and return it to the base.
To make the pesto place the pine nuts into the food processor and blitz until they crumble. Add all the other ingredients and blitz again until you have a creamy mixture. Scrape the sides from time to time.
Spiralise the courgette using a spiraliser.
Place the courgette in a large bowl and fold in the pesto, with a fork or your hands mix everything together.
Serve the pesto courgette topped with the roasted peppers and the seeds sprinkle.