Greek Cheese-Stuffed Courgette With Fruity Rice
Take on a fruity Greek cheese feast from the Middle East. You'll dine on honey and chilli roasted courgettes and rice packed with cranberries. Add a final touch with mint yoghurt and nutty pistachio dukkah. It just gets feta and feta.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Slice your courgettes in half lengthways then scrape out the inner seeds using a teaspoon – these are your courgette boats
Chop the inner seeds roughly
Peel and chop (or grate) your garlic
Crumble your Greek cheese into small pieces
Combine the chopped courgette and chopped garlic in a bowl with the crumbled Greek cheese, honey, chilli flakes (can't handle the heat? Go easy!) and panko breadcrumbs
Season with a pinch your salt and pepper and give everything a good mix up – this is your Greek cheese stuffing
Transfer the courgette boats to a baking tray and fill them with the Greek cheese stuffing
Tip: Cooking for 4? Use 2 trays!
Add a drizzle of vegetable oil and put the tray[s] in the oven for 12-15 min or until the courgette has softened and the Greek cheese stuffing is golden – this is your Greek cheese-stuffed courgette
While the courgette is cooking, add the basmati rice, the vegetable stock mix and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add your pistachio nuts and coriander seeds and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Once toasted, transfer to a pestle & mortar
Add your ground turmeric and a pinch of salt to the pestle & mortar and grind to a fine crumble – this is your pistachio dukkah
Strip your mint leaves from their stems and chop them finely, discard the stems
Combine the chopped mint and natural yoghurt in a bowl and give everything a good mix up – this is your mint yoghurt
Once the rice is cooked, add the dried cranberries and a pinch of salt to the pan and stir it all together until fully combined – this is your fruity rice
Serve your fruity rice with the Greek cheese-stuffed courgette on top
Add a dollop of mint yoghurt to the side and sprinkle over the pistachio dukkah
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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