Cannellini bean, cherry tomato & red onion salad
A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating
Baked courgettes stuffed with spiced lamb & tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 large courgettes, halved lengthways
- 1 tbsp olive oil
- small handful coriander leaves
For the stuffing
- 500g lean minced lamb
- 2 tsp each ground cumin, coriander, and cinnamon
- 1 tsp cayenne pepper
For the tomato sauce
- 1 tbsp olive oil
- 4 garlic cloves, crushed
- 1 tsp each ground cayenne pepper, cinnamon, coriander and cumin
- 2 x 400g cans chopped tomatoes
- 2 tsp sugar
Method
- STEP 1
Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
- STEP 2
Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
- STEP 3
For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.
