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. ❤️
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