Stuffed Courgette Rolls
Serves: 2
Ingredients
1 courgette
Extra virgin olive oil
Juice of 1-2 lemons
Salt and pepper
For the filling:
100g cashew nuts, soaked in boiling water
20g pistachio nuts, roughly chopped
50g sun dried tomatoes, roughly chopped
Salt and pepper
Rocket for garnishing
Method
Slice the courgettes lengthways into 6 thin strips and lay onto baking parchment. Sprinkle with lemon juice, olive oil and season.
Make the filling by stirring all the ingredient together.
Put 1 heaped tsp onto the strip of courgette and roll up.
Serve 3 per person sprinkled with the rocket leaves and drizzled with olive oil.
Thanks to The Avenue Cookery School for this recipe
The Avenue Cookery School’s aim, as a family-run school, is to teach people of all ages and abilities an understanding of food. Moving away from cookbook dependency and to start treating recipes as sources of inspiration and guidance.
They teach all of this during their fun, carefully structured classes & courses, while incorporating love and enthusiasm and a relaxed, fun atmosphere in their Wandsworth town and city kitchens.
Offering anything from short public (and sometimes boozy!) classes to corporate events or private hen’s and kid’s parties, including a range of vegan classes and their new 1 week vegan course – you name it they do it!
