[Veggie] Freekeh stuffed courgettes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the oil in a wide pan on a medium heat, add the onion, season generously, then add the thyme and leave to sweat gently while you prepare the courgettes

Step 2

Cut the courgettes in half lengthways, then scoop out the flesh with the help of a sharp knife and teaspoon, leaving an edge of about 4-5mm. Chop up the scooped-out courgette flesh. Add the scooped-out flesh to the onion pan and cook, stirring occasionally, for 10-12 minutes, until softened.

Step 3

Meanwhile, heat the oven to 180C fan and start on the sauce. Melt the butter in a pan and, when it’s sizzling, add the garlic and chilli, if using. Once the garlic starts to brown at the edges, add the tomatoes, season generously, add the remaining thyme and simmer gently for half an hour. Blitz smooth (I use a hand blender), then leave in the pan to bubble gently over a low heat while you stuff the courgettes.

Step 4

Put the hollowed-out courgette boats on a large oven tray, drizzle with a little olive oil, season generously, then roast for 10 minutes. Meanwhile, mix the cooked grains with the onion and courgette mix, the chopped olives, tarragon and most of the parsley, leaving some for garnish.

Step 5

Taste the filling and adjust the seasoning as necessary. Stuff into the parbaked courgette halves, crumble the feta on top and place the pine nuts. Return to the oven for 15-20 minutes, until the courgettes are just tender, and serve immediately with the remaining parsley and sauce.