The final harvest from gardens across the country will yield a glut of courgettes and this recipe is a super tasty way to use them up. Bringing a bit of a spicy kick to the meat, alongside a punchy tomato sauce and some cooling feta is a lovely combination. You can serve with some grains or rice to make a lovely lunch or dinner. Seasoning is key here and the iconic Cole & Mason London Acrylic Salt & Pepper Mills are perfect for the job!
Ingredients:
For the courgette:
- 2 medium sized courgettes
- 250g lamb or beef mince
- 1 small onion
- 2 cloves of garlic
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp harissa
- 1 tbsp tomato puree
- ½ glass of red wine
- Seasoning
For the tomato sauce:
- 1 small onion
- 2 cloves of garlic
- 1 tbsp tomato puree
- 1 tin of chopped tomato
- 1 tbsp harissa
- ½ tsp chilli
To garnish:
- 1 tbsp pine nuts
- Half a pack of feta
- Coriander leaves
Method:
- Heat the oven to 190C
- Halve the courgettes lengthways
- Drizzle courgettes with olive oil and season with salt and pepper
- Roast in the oven for 30 minutes and then scoop out the watery centre to create a channel
For the meat:
- While the courgette is in the oven, heat a heavy based pan and fry the mince in a little olive oil
- Add the diced onion and fry until soft
- Add the spices, tomato puree and harissa – cook out for 2 minutes
- Add the wine and a little water and season
- Simmer with a lid on for 20 minutes until you have evaporated most of the liquid
For the tomato sauce:
- In another pan, add the onion, garlic and sauté gently
- Add spices, tomato paste and harissa – cook for one minute
- Add the chopped tomatoes and season generously
- Simmer for 15 minutes until reduced a little
To finish:
- Fill each courgette with some of the spiced meat
- Top each one with crumbled feta, pine nuts, coriander and pomegranate
- Serve with the tomato sauce, some rice or grains and maybe a little flatbread to mop up the tomato sauce
