Shrimp With Avocado Mash
7th April 2015
Halloumi Kebabs with Thyme and Lemon
7th April 2015
Ingredients
- 2 courgettes ends removed, sliced ¼ inch thick lengthwise
- 1 spanish chorizo
- 1/2 cup walnuts
- 1 cup fresh basil
- 50 ml Natural Goat's Yoghurt
- 5 tbsp extra virgin olive oil
- 1 lemon juice
- 1 clove garlic
- himalayan crystal salt and black pepper to taste
- pinch of garlic powder
- 3 tbsp coconut oil to cook your courgette with
Servings:
Instructions
- Slice your courgette with a knife or using a mandoline
- Place your courgette in a bowl with 3 tablespoons of coconut oil, salt and pepper, and a pinch of garlic powder then use your hands to mix it and coat the courgette.
- Cut the chorizo for little cubes and put it under the the grill along with your courgette.
- While the courgette and chorizo are cooking, make your pesto.
- Add your walnuts, garlic clove, and basil to the food processor and turn on. Then begin to add your olive oil while the food processor is still running. Add the yoghurt and blend a bit more until it is smooth.
- Then add your lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper. I think more lemon juice goes a long way.
- fter your courgette have cooked for about 4-5 minutes and have begun to show grill marks, flip them. Be sure to keep an eye on them because they will burn rather quickly.
- Once your courgette are cooked through and chorizo are completely cooked through, remove them to let cool.
- When your courgette are cool to the touch, use a spoon to spread the pesto mixture down the center of the courgette strip and sprinkle it with chorizo cubes.
- Wrap the courgette around  and use a toothpick to hold it in place.
- Enjoy!
