Preheat oven to 190°C/gas mark 5. Grease ramekin dishes with Pure spread.
Melt 25g Pure spread in a frying pan and fry the courgette slices for 5 minutes until lightly golden. Drain on kitchen paper.
Melt remaining Pure spread in a pan and fry peppers for 8 minutes or until softened.
Place the peppers in a food processor and blitz to a puree. Spoon out 6 tbsp of puree for the sweet pepper sauce and set aside.
Add the eggs, parsley, vegetarian parmesan and soya cream to the pureed peppers remaining in the blender, season to taste, and mix well.
Place the courgette slices in the greased ramekins and spoon over the red pepper mixture.
Place the filled ramekins in a roasting tin. Pour boiling water into the tin until it reaches halfway up the sides of the ramekins.
Cook for 30 minutes until firm to the touch. Once cooked remove from the tin and cool, then chill.
To make the sweet pepper sauce, place the remaining six tablespoons of pepper puree into a small saucepan with four tablespoons of water, the sugar and balsamic vinegar.
Season to taste. Stir together and gently heat, cook for 3 minutes. Cool and chill.
To serve, run a knife around the sides of the ramekin dishes and turn upside down.
Position the mousse on a serving plate, drizzle the sweet pepper sauce around the plate and garnish with the salad leaves.
