These stuffed courgettes provide you with a large portion of protein and vitamins. Tatsoi enhances the dish with its fresh, mildly nutty flavour. A real feast for the eyes and the palate!
On the side:
Note: In addition to the preparation time of 30 minutes, allow an extra half an hour for the the courgettes to bake.
Without salt, prepare the lentils according to the instructions on the packet. Preheat the oven to 200°C (top and bottom heat).
Wash the courgettes and cut in half lengthways. Scoop them out with a small spoon and place in a suitable baking dish. Coarsely chop the flesh. Peel and finely chop the shallot.
Heat the olive oil in a pan. Then fry the shallot and courgette flesh for about 10 minutes. Turn in between to prevent burning. In the meantime, harvest and roughly chop Tatsoi and Thyme.
After frying, turn off the heat. Spread some cream cheese on the courgette halves. Stir the remaininng cream cheese into the courgette mixture along with lentils, Tatsoi and Thyme (leaving a litte Thyme for garnish). Season well with salt and pepper. Fill the courgette halves with the mixture and sprinkle with Panko breadcrumbs.
Pour the stock into the bottom of the casserole dish and put in the oven. Bake for about 30 minutes.
In the meantime, prepare the salad and mix the dressing. Serve everything together on a plate and sprinkle with fresh Thyme.
Recipe provided by Marina Jerkovic. You can find the recipe on her website.
