Oven Baked Courgettes with Dukkah

and Mozzarella

 

Serves 4

 

This is a Guest Recipe from Honey & Co., Financial Times.   

 

This is a starter and is much enhanced by the seed mix for the Dukkah.   

This will go with everything from soups to salads and much else or we served these with a vegetarian dish - Couscous Tomato and Feta Fritters.

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This is an easy and quick dish to make and probably the very best way to 

serve Courgettes as baking them until golden brings out a superb

flavour maintaining a juicy texture to the vegetable.

 

 

 

Ingredients

 

For the dukkah:  To make a batch that will last well for a couple of months — and improve all your salads and dips. Ingredients

 

• 100g flaked almonds

• 100g sesame seeds

• 100g pumpkin seeds

• 100g sunflower seeds

• 2 tablespoons olive oil

• 1 tablespoons flaky sea salt

• 2 tablespoons coriander seeds

• 2 tablespoons fennel seeds

• 1 tablespoon cumin seeds

• 1 tablespoon caraway seeds

• 1 teaspoon pink peppercorns

• 1 tablespoon smoked chilli flakes

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Method

 

1. Heat your oven to 180C (fan assist). 
    

2. Place the flaked almonds, sesame, pumpkin and sunflower seeds on a baking tray. 
    

3. Add the olive oil and salt and mix well to coat. 
    

4. Bake in the oven for 10 minutes. 
    

5. Mix well. Add the coriander, fennel, cumin and caraway seeds and mix again. 
    

6. Return to the oven for a further 10 minutes. 
    

7. Remove and add the pink peppercorns and chilli flakes. 
    

8. Let it cool before storing in an airtight container.

For the Courgettes

(A starter for four to six). 

Ingredients

 

• 5 tbs olive oil (I used oil from Sun Blush Tomatoes when serving with Quinoa and Sun Blush Tomato Burgers)

• 6 small courgettes or 12 baby courgettes, halved lengthways A few sprigs of fresh basil or a punnet of basil cress

• 1 generous knob of butter

• 1 lemon, one slice and the juice of the rest

• 3 balls of Mozzarella

• 3-4 tbs dukkah

 

 

Method

 

1. Pre-heat the oven to 190C.
    

2. Place the courgettes cut side up in to a roasting pan, drizzle with olive oil and seasoning and bake for about 20 minutes or so until they are golden.  This might take a little longer.
    

3. Remove from the oven. 
    

4. Add the juice from the lemon and the basil leaves. 
    

5. Serve with the Mozzarella and the Dukkah.