BAKED COURGETTES WITH MINT AND GARLIC

INGREDIENTS: (SERVES 6)

6 courgettes; 4tbsp chopped flat leaf parsley; 8tbsp chopped mint leaves; 3-4 garlic cloves; 8tbsp dried breadcrumbs; 100ml extra virgin olive oil; sea salt and freshly ground black pepper

METHOD:

1. Wash and dry the courgettes, chop off the ends and cut lengthwise. Sprinkle the cut sides lightly with sea salt and place on a wooden board, cut side down. Leave them for at least 30 minutes. During this time some of the vegetable liquid will drain away.

2. Heat the oven to 160°C Fan/180°C/350°F/Gas Mark 4.

3. For the stuffing: Put the chopped herbs, garlic and breadcrumbs in a bowl and gradually add half the oil, while beating the mixture with a fork. Then season with salt and a generous grinding of pepper.

4. Brush a baking sheet lightly with oil. Wipe the courgette halves with kitchen paper and lay them, cut side up. Brush with a little of the oil and then pile some of the herb mixture over each half. Drizzle with about half the remaining oil and place the tray in the oven. Bake until the courgettes are tender – test by inserting a knife into them – which will be about 20-25 minutes.

5. Remove from the oven and place two courgette halves on each plate. Drizzle with the remaining oil and serve warm or at room temperature.