A light summer recipe of courgettes stuffed with bulghur wheat with nice sweet, salty and nutty flavours from pine nuts, sultanas and feta. This dish can be eaten hot or cold, lovely with a green salad.
Ingredients (for 4 as lunch)
4 globe courgettes, stalk and ‘lid’ removed (keep for later!) and seedy flesh removed
1 large leek, finely chopped
1 tbsp olive oil
120 g bulgur wheat
600ml veg stock
1 tsp tumeric
1/2 tsp whole cumin seeds
1/2 pack feta, crumbled or finely chopped
2 tbsp sultanas
2 tbsp pine nuts
1 tbsp parsley and/or coriander, finely chopped
1) Brush the insides and skins of the hollow courgettes and place with the ‘tops’ on a baking tray and cook for 20 minutes at 180 degrees.
2) Meanwhile cook the bulgur wheat in the stock and turmeric for 15 minutes until tender. Drain off any excess water.
3) Toast the pine nuts in the oven with the courgettes until brown, or dry roast in a frying pan (keep them moving continually so they don’t burn! Set aside.
4) Heat the oil and fry the cumin seeds for a minute, then add the leek and cook until softened. Stir in the sultanas, pine nuts, feta and herbs, then combine with the bulgur wheat and season. Stuff the courgettes with the mixture and then cook with the ‘lids’ on for another 30 minutes. Serve hot from the oven or cold (these reheat well too).