for 4 person

Courgettes

500 g	courgettes cut lengthwise into approx. 3 mm slices
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Filling

175 g	ricotta
40 g	smoked almonds, coarsely chopped
30 g	grated Parmesan
¼ bunch	herbs (e.g. parsley, dill, mint), finely chopped
1	organic lemon, use a little grated zest

Mini rolls

600 g	different coloured cherry tomatoes, cut in half
150 g	couscous
1 ½ bunch	herbs (e.g. parsley, dill, mint), finely chopped
1 tbsp	olive oil
1 tsp	sugar
1 tsp	salt
2 ½ dl	water
20 g	grated Parmesan

How it's done

Courgettes

Place the courgettes on a baking tray lined with baking paper, brush with oil, season.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove the courgettes and allow to cool slightly.

Filling

Combine the ricotta, almonds, cheese, herbs and lemon zest.

Mini rolls

Place the tomatoes, couscous, herbs, oil, sugar and salt in the prepared dish, mix. Pour in the water. Cover the courgette strips up to half way with the filling. Roll up from the covered side, place on top of the tomatoes, sprinkle with parmesan.

To gratinate

Approx. 15 mins. in the centre of an oven preheated to 220°C.

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