A delicious option for those who are looking for both veggies and protein, that will work alongside all of your favourite summery sides. A perfect way to use up your crop of courgettes if you're a gardener, or make the most of the abundance in the green grocers!
Ingredients
6 courgettes
4 tbsp extra-virgin olive oil
500g lamb mince
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tsp ground cinnamon
½ tsp dried oregano
400g tin chopped tomatoes
100g raisins
60g pine nuts, toasted
a small bunch flat-leaf parsley, finely chopped
100g feta, crumbled
Optional mint leaves to serve
Method
- Wash your courgettes, and slice each of your courgettes in half lengthways. Using a teaspoon or melon baller, hollow out the courgette halves ensuring there is around a 1cm border left. Save the scooped out flesh, and finely chop and set to the side.
- Heat 2 tbsp of the olive oil in a non-stick frying pan over a medium-high heat and fry the lamb mince until very crisp. Turn down the heat and pop in your diced onion, courgette flesh and a pinch of salt to taste.
- Cook this gently for 10 minutes or until softened, and then add the garlic, cinnamon and oregano, and cook for a few minutes before tossing in the chopped tomatoes and simmering for 15 minutes or until the sauce thickens.
- Season again to taste, and then stir in your raisins, pine nuts and flat-leaf parsley.
- Set your oven to gas 6, 180°C, fan 200°C, and while it warms up put the courgette halves onto a lined baking tray and fill with the lamb and tomato sauce.
- Crumble over the feta and drizzle the remaining olive oil.
- Bake for 25-30 minutes or until the courgettes are cooked through.
- Sprinkle each courgette half with mint and serve with your favourite salads - we love our Rainbow Ribbon Salad or this Greek inspired Pasta Salad.