Cauliflower Asparagus & Mushroom Au Gratin
14th April 2015
Slow Cooker Chickpea Tagine
14th April 2015
Ingredients
- 2 medium courgettes 2-inch-wide
- 1/2 tsp Himalayan Crystal Salt
- 1/2 tsp freshly ground pepper divided
- 1 tbsp organic virgin coconut oil
- 1 tbsp white wine vinegar
- 1 tbsp shallot minced
- 1 cup grape tomatoes quartered
- 1/2 cup organic hard goat cheese diced
- 1/4 cup fresh basil thinly sliced
Servings:
Instructions
- Trim both ends off courgette; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
- Place the courgette halves in the oven. Sprinkle with 1/4 teaspoon each salt and pepper. Cover with foil and bake it until tender-crisp, 10 minutes. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved courgette pulp; toss to combine. Divide the filling among the courgette-canoes.
- Enjoy!
