Oven-baked courgettes stuffed with mixed grains

INGREDIENTS:

Serves 4:

+ 2 courgettes (½ per person if for a side dish)
+ 120g cooked mixed grains (cooled)
+ 1 tbsp. oil for brushing on the courgettes
+ 100g yoghurt
+ 1 tbsp. pomegranate arils
+ Lemon zest
+ Herbs of choice
+ Salt and pepper to taste
+ Drizzle of olive oil

Optional:

+ Roots and Shoots Chickpea Butternut Tagine

METHOD:

STEP 1:

Preheat the oven to 180°c

STEP 2:

Slice the courgettes in half lengthwise, remove the soft pulp from the centre using a small teaspoon and reserve for soups or stews.

STEP 3:

Spread the courgettes on a large baking dish (cut side up), brush with olive oil, and season with salt and pepper. Cook for 20 minutes until they are soft but they are not collapsing.

STEP 4:

Fill the cooked halved courgettes with the mixed grains and return to the oven for 5 minutes. Remove and add small dollops of greek yogurt to the top, sprinkle over the pomegranate, herbs and lemon zest. Finish with a drizzle of olive oil.

STEP 5 (OPTIONAL):

Heat your Roots and Shoots Chickpea Butternut Tagine according to the pot instructions, and serve with your pan-fried tofu! 😊

Make sure to tag us in your homemade recipe photos, we’d love to know if you enjoyed it as we did at Roots and Shoots HQ. ❤️

 

.