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Grilled courgette involtini on Mediterranean couscous with lime and cider infusion
Ingredients
- 2 large courgettes
- 200g ricotta (Galbani)
- 5 walnuts
- 1 tsp chopped mint
- Bunch rocket leaves
- 100g pumpkin
- 1 tbsp brown sugar
- 1 tbsp chopped Fresh rosemary
- 1 spring onion chopped
- ½ lime, squeezed
- 1 tbsp lime zest
- ½ knob butter
- 1 tbsp chopped chives
- 100g couscous (Sammy`s)
Method
Chop the walnuts add to the ricotta mint and season, cut the courgettes in thin slices lengthwise and fill with the ricotta. Cut the pumpkin in wedges sprinkle with brown sugar, rosemary and roast until golden. In a bowl add 160ml of boiling water to the couscous and cover. Sweat the spring onion in salted butter with the lime zest add the lime juice than cider and reduce, remove from heat and mix in the chives. Serve the couscous as a base with the pumpkin and the involtini on top, drizzle with the cider reduction.
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