Oven-baked courgettes stuffed with mixed grains
+ 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
+ Roots and Shoots Chickpea Butternut Tagine
Preheat the oven to 180°c
Slice the courgettes in half lengthwise, remove the soft pulp from the centre using a small teaspoon and reserve for soups or stews.
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.
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. ❤️