Lamb stuffed courgettes with lemon, pomegranate & coriander

“I love the texture of the pomegranate seeds, sharpness of the lemon and the mild spices in the lamb. You can make the filling a day ahead and the flavours blend together so well”

Serves 4 Ingredients

1 red onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, chopped

300g minced lamb

3 tbsps breadcrumbs

2 eggs, beaten

1 tbsp chopped chives

1 to 2 large courgettes, sliced into 4cm lengths and hollowed out

1 tsp pomegranate molasses 100ml white wine

200ml vegetable stock

1 lemon, juice

Salt and freshly ground black pepper

Pomegranate seeds, to garnish

Chopped coriander leaves, to garnish

Lemon zest, to garnish

Method

1 To make the stuffing, heat a little oil in a frying pan and add the onion, sauté until softened but not brown. Add the garlic and red chilli and cook for 2 minutes.

2 Leave to cool completely before adding the minced lamb, breadcrumbs and eggs to the mixture. Mix in the chives, salt and freshly ground black pepper.

3 Pre-heat the oven, to 180°C/fan 160°C/gas 4. Place the hollowed courgettes into a gratin dish and stuff the lamb mixture into each courgette piece.

4 Combine the pomegranate molasses, white wine, vegetable stock and lemon juice together and pour into the gratin dish.

5 Bake for about 30 to 40 minutes until the lamb is cooked and the courgettes are soft. Sprinkle over the pomegranate seeds and coriander leaves and lemon zest. Serve with herby lemon couscous or millet.