Prep time:

Cooking time: 35 minutes

Total time:

Serves: 4

120g quinoa

4 medium courgettes, sliced lengthways

1 bunch spring onions (around 6), finely chopped

1 red pepper, finely diced

1.5 cloves garlic

20g (1 handful) chopped parsley

½ juice of lemon

1tbsp olive oil

75g pine nuts

50g dry breadcrumbs

salt and pepper to taste

The perfect recipe to make use of all those courgettes from your garden (or your fridge drawer).

Life may be too short for stuffing mushrooms, but not courgettes! This recipe can be adapted in many ways, depending on what you have in store. I have used quinoa and pine nuts as the protein ingredient, but you could substitute with rice and use other nuts, such as chopped hazelnuts or walnuts.

  1. Preheat oven to 180°C, gas 4. Cook the quinoa in boiling water for 20 mins (or according to pack instructions). Drain and set aside. 
  2. Scoop out the middle of the courgette halves to make ‘canoes’ – I used a paring knife, but a melon baller could be the perfect tool. 
  3. Finely chop the courgette middles and combine with the other ingredients, leaving out the breadcrumbs and half of the pine nuts. 
  4. Heat the oil in a pan. Tip in the mixture and gently sauté for 5 mins. Spoon into the courgette halves and lay them on a non-stick baking tray. Top with breadcrumbs and the rest of the pine nuts.
  5. Cover with foil and bake for 20 mins, then uncover and return to the oven for a further 10-15 mins until the breadcrumb topping is golden brown. Serve with a mixed salad.

A taste of the Mediterranean: Sharing Platter

Enjoy putting together a delicious sharing platter for outdoor dining with friends.

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...