for 8 pieces

Nut mixture

50 g	almond
40 g	unsalted, shelled pistachios
1 tbsp	olive oil
1 tbsp	lemon juice
1 tbsp	peppermint, finely chopped
a little	pepper

Courgette parcels

2	courgette (each approx. 200 g), shaved lengthwise into approx. 2 mm slices
1 tbsp	olive oil
¼ tsp	salt
4	grilled cheese plain (each approx. 85 g), halved
16 piece	kitchen twine (each approx. 20 cm), soaked in water

How it's done

Nut mixture

Blitz the almonds and pistachios in a food processor. Add the oil, lemon juice, mint and pepper, mix.

Courgette parcels

Brush both sides of the courgette with oil, season with salt. Place 2 slices in a cross, place a piece of grilled cheese on top. Add 2 tsp of the nut mixture, press down gently. Fold the courgette over the top, tie the parcel with kitchen twine.

To grill

Charcoal/gas/electric grill: Grill the courgette parcels over/on a medium heat (approx. 180 °C for approx. 4 mins. on each side.

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