Green salad with olive dressing
A simple, Italian-inspired side salad to serve with rustic bakes, meat or fish
Cheese & courgette pesto pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- sunflower oilfor greasing
- 650g medium courgettes
- 12 slices ciabatta(about two-thirds of a loaf)
- 150g pack garlic & herb cream cheese
- 4 large eggs
- 500ml semi-skimmed milk
- 4 tbsp fresh pesto
- 3 large tomatoesthickly sliced (each into thirds is best)
Nutrition: per serving
- kcal626
- fat34g
- saturates5g
- carbs50g
- sugars14g
- fibre7g
- protein25g
- salt1.8g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and grease a rectangular ovenproof dish. Cut the courgettes in half across, then cut each one lengthways into 3 long slices and brush sparingly with oil. Heat a griddle pan and cook the courgettes in 2 batches for 6 mins each side until softened and charred.
step 2
Meanwhile, spread the bread generously with the cheese. Beat the eggs, milk and pesto together with seasoning. Arrange the bread in the dish, stacking the slices vertically as though in a toast rack, then arrange the courgettes and tomatoes between the slices – you can put 2 slices of courgette between some to pad them out. Pour over the pesto mixture and bake in the oven for 55 mins-1 hr until set and starting to puff up. See tip, below left.
