
- Serves 4
- Prep Time: 10 mins
- Cook Time: 15-20 mins
Ingredients
- 4 x large courgettes
- 1 tbsp supernature mint infused rape seed oil
- 1 x onion, finely chopped
- 1 x clove garlic, crushed
- 30 g oatcakes, crushed finely
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 2 x salmon fillets, poached
- 125 g feta crumbled
- 50 g parmesan grated
- 40 g pine nuts
- 1 x egg
Method
-
1
Heat the oven to 200C. Cook Courgettes in a saucepan of boiling salted water, for four minutes, then drain. Cut each in half lengthways, then with a spoon hollow out two thirds of the flesh. Chop flesh
-
2
Heat the oil in a frying pan and add courgette flesh, onion and garlic and cook, stirring for 5 minutes. Remove from the heat and stir in the oatcakes, herbs, salmon, cheese and egg
-
3
Divide the mixture between the courgette cases and lay them on an oiled dishes. Bake for 15/20 minutes, sprinkling the pine nuts over 10 minutes before cooked
Comments
Recipe kindly contributed by Morven Hastie