COURGETTE AND TOMATO GRATIN

This hearty dish is packed with immunity-boosting antioxidants to help you stay on top of your game

INGREDIENTS (SERVES 2)

- 400g courgettes, sliced lengthways - 5tbsp olive oil

- 1 clove of garlic, crushed

- 2tbsp grated parmesan cheese

- 1tbsp polenta

- 2tbsp chopped mixed fresh herbs (basil, chives, oregano, parsley)

- 400g ripe beef tomatoes, sliced

- Salt and pepper, to taste

METHOD

Preheat the oven to 200°C.

Toss the courgettes with 3tbsp of the oil. Heat a grill or griddle pan until hot, and grill the courgette slices on both sides until tender.

Put the garlic, cheese, polenta and herbs into a bowl and mix together.

Oil an ovenproof dish and start layering the veg, starting with a layer of courgettes, then a layer of tomatoes and a sprinkling of the cheesy herb mix. Season each layer and drizzle with oil.

Finish with a layer of the cheesy herb mix and bake in the oven for about 20 minutes, until golden on top. PER SERVING Kcals: 413, Protein: 8g, Fats: 37g, Carbs: 20g