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Pea & ricotta stuffed courgettes
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Total Time:
45 minutes
Ingredients:
  • 4 sprigs of fresh mint
  • 150 g fresh or frozen peas
  • 100 g ricotta cheese
  • 50 g mature Cheddar cheese
  • 1 lemon
  • 8 baby courgettes, with flowers
  • 400 g ripe cherry tomatoes
  • 4 spring onions
  • 8 black olives (stone in)
  • 1 fresh red chilli
  • 2 cloves of garlic
  • red wine vinegar
  • 300 g basmati rice
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. - Place mint leaves in a food processor, then add peas, ricotta, and Cheddar. Grate lemon zest and squeeze juice. Add black pepper and blend until smooth. - Adjust seasoning to taste. Fill courgette flowers with mixture, seal petals. - Halve tomatoes, slice spring onions, destone and tear olives. Chop chilli and garlic. Put everything into a roasting tray. - Drizzle with 2 tbsp each of oil and vinegar, season with pepper, stir in rice and boiling water. - Bring to a boil on the hob, push courgettes into the rice. Bake at the bottom of the oven for 20 minutes until golden. - Enjoy with a summery salad and chilled dry white wine.

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