500g minced turkey. Stuffed Zucchini with Pine Nut Salsa ~ zucchini boats stuffed with a delicious blend of sausage, tomato, cheese, garlic, and breadcrumbs, topped with a lemony pine nut salsa that will knock your socks off! Cover and set aside for 30 minutes, for the bread to absorb most of the liquid. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun. This super-light and summery pasta is all about the courgette and lemon. 5 large zucchini … While the courgettes are cooking, bring a medium saucepan of salted water to a boil. Stir in the herbs, then spoon the mix into a 20cm x 30cm ceramic baking dish. Start with the sauce. Posted on June 23, 2018 by Simonperry. Stir in the courgettes, a teaspoon and a half of salt and plenty of pepper, and cook for seven to eight minutes, until the courgettes have shrunk a little, and started to take on some colour. Once all the freekeh has been fried, sprinkle over a quarter-teaspoon of salt. Melt the butter in a small saucepan on a medium-high heat. Drop in the potatoes and boil for 17-18 minutes, until cooked through, then drain. In a large bowl combine turkey, zucchini… Prep Time 10 mins. 60g self-raising flour. Heat the oven to 170C/335F/gas 3. Many chefs I’ve worked with have held such negative opinions about these little moisture-packed cucurbits that my reaction has become reflex. Add the sliced courgettes, three-quarters of a teaspoon of salt and plenty of black pepper, and fry for five minutes, stirring frequently. Once the butter starts to spit, add the pine nuts and fry, stirring, for a minute, until they turn golden-brown, then spoon the nuts into a small bowl, to stop them cooking any more. This is a standalone vegetarian main course that I return to time and again. Ingredients Salt and black pepper ⅔ cup sunflower oil, or other neutral oil 3 medium zucchini, cut into 1/4-inch-thick slices 1 ½ tablespoons red wine vinegar ¾ cup frozen shelled edamame 2 cups basil leaves, … Set aside or refrigerate for up to 3 days, until needed. Ingredients. Top with spoonfuls of ricotta, the remaining basil, the fried freekeh and za’atar, drizzle with the remaining olive oil and serve. 3.3 out of 5 star rating. Spoon the remaining 30g butter into a small saucepan on a medium-high heat and, once melted and starting to froth, cook until it starts to darken and smell nutty. Put the oil, thyme, lemon peel and garlic in a small saucepan on a low heat and leave to infuse for eight minutes, until the oil becomes aromatic and the garlic, lemon and thyme start to colour. Place them in a bowl and toss with half the olive oil and some salt and pepper. Melt 10g butter in a small saucepan, brush this all over the top of the mash, then bake the cobbler for 30 minutes, until the potato is golden-brown and the courgettes underneath are bubbling. Leave to cool for about 20 minutes before serving. It is rich with vegetables and fresh herbs, and is dead simple to make. 1kg courgettes (about 6), trimmed and gratedSalt and black pepper20g dill, roughly chopped20g tarragon leaves, roughly chopped20g parsley leaves, roughly chopped4-6 spring onions, thinly sliced (60g)2 eggs, beaten150g feta, roughly crumbled80g mature cheddar, coarsely grated½ tsp chilli flakes2 tsp lemon zest, finely grated40ml olive oil175g filo pastry (ie, 7 39cm x 30cm sheets)½ tsp nigella seeds. Turn off the heat and stir in 80g of the pecorino. This needs to be dished up the moment its made, before the courgettes start ‘weeping’ and losing their freshness, so don’t let it sit around for too long. You can substitute it with rice or mashed potato, if you like. 4 ratings. 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