Herb-roast chicken
Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal
Summer courgette & tomato gratin
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 500g new potatounpeeled and thickly sliced
- 2 garlic clovesthinly sliced
- 5 tbsp olive oil
- few oregano (or marjoram) and thymesprigs
- 500g tomato(a mix of sizes and colours if possible), sliced or halved depending on size
- 500g courgettesliced on the diagonal
- 75g gruyère(or vegetarian alternative), coarsely grated
- 25g parmesan(or vegetarian alternative), finely grated
Nutrition: per slice
- kcal362
- fat23g
- saturates8g
- carbs25g
- sugars7g
- fibre5g
- protein13g
- salt0.5glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
step 2
Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.
step 3
Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.
