1 bag of courgettes (Te Mahanga)
1 cup of fresh breadcrumbs -can use gluten-free
½ cup grated vegan cheddar
1 cup cooked brown lentils
Spring onions -the green part, thinly cut (Janefield Hydroponics)
2-3 Tbsp plum sauce
Salt & pepper
Spicy Radish Mix (Brightside Microgreens)
Preheat the oven 200 degrees C.
Line a baking tray with baking paper. Cut courgettes lengthways and with a teaspoon, scoop out the seeds (you can use the seeds in the Celery & Carrot Broth). Lay the courgettes cut side up in the baking tray. In a large bowl, mix breadcrumbs, cheese, lentils, spring onion and plum sauce and season. Using a spoon and your hands to fill the courgettes with the mixture and press firmly. Give the filled courgettes a light spray or drizzle of olive oil.
Bake for 20 minutes or until golden brown.
To serve sprinkle over the spicy radish mix and a homemade chutney (suggested vendor Port Larder).
Recipe by: Amy Dougherty
