- 2 courgettes
- 150g quinoa
- 2 shallots
- 1 garlic clove
- 1 lemon
- A handful of basil, leaves only
- 250g cherry tomatoes
- 50g lamb's lettuce
- 1 tbsp balsamic vinegar
- 300ml boiling water
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Baking tray
- Small pan with a lid
Heat your oven to 190°C/Fan 170°C/Gas 5. Halve the courgettes lengthways. Use a teaspoon to scoop out the seeds. Pop the courgettes on a baking tray. Bake for 20 mins to soften slightly.
While the courgettes bake, tip the quinoa into a sieve. Rinse it under cold water for 1-2 mins. Tip the rinsed quinoa into a small pan. Add 300ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat right down and gently simmer for 12-15 mins till the water is absorbed.
Peel and finely slice the shallots, and add to a bowl. Peel and finely chop the garlic and add that to the bowl too. Finely grate in the lemon zest. Tear in the basil leaves.
Add about a quarter of the quinoa to the shallot bowl once it has cooked, draining off any excess water (keep the rest of the quinoa for later). Season with salt and pepper and squeeze in a little juice from the zested lemon. Stir together. This is your quinoa stuffing.
Take the courgettes out of the oven. Spoon in the quinoa stuffing. If there’s any extra, keep it in the bowl for later. Return the courgettes to the oven and bake for 20 mins till tender.
While the stuffed courgettes bake, roughly chop the tomatoes. Tumble them into a bowl, along with the lamb’s lettuce and the cooked quinoa you reserved in step 4.
Whisk 1 tbsp balsamic vinegar with 1 tbsp olive oil, a squeeze of lemon juice and some salt and pepper. Toss with the quinoa and lamb’s lettuce salad. Serve the stuffed courgettes with the salad and any remaining stuffing on the side.