WIN! ✨
Week 4: Whole Veg Mains (as voted for by our Oddboxers!)
Hasselback Courgettes
@callherchef 👩🍳
Bake, recreate, or experiment with this hassleback recipe, then share your picture with us using #ODDBOXCREATIONS for your chance to win 4 x Boxes!* 📦
No courgettes?
🌱 You can repurpose this recipe with other vegetables such as aubergine, parsnip, carrot, potato… the cooking time may vary, but the result is the same. So cook your vegetable of choice until tender.
Serves 2
Prep time: 15 minutes
Cooking time: 35-40 minutes
Ingredients:
2 courgettes
1 red onion, chopped
1 can chopped tomatoes
1 can lentils
1 tsp cumin seeds
1 tbsp thyme
1 tsp harissa paste
3 cloves of garlic, chopped
2 tbsp breadcrumbs
Olive oil
Salt & pepper
1) Prepare the courgettes:
Place the courgettes in between the handles of 2 wooden spoons and make deep slits all the way along the courgettes. Each slice should cut about three-quarters of the way through the courgette and be spaced about 2mm apart. The wooden spoons will stop the knife from slicing all the way through.
2) Prepare the sauces:
In a bowl, combine chopped tomatoes, chopped onion, cumin seeds, thyme, lentils, salt, pepper and a small glass of water. Pour into a baking dish. - In a small bowl, combine 2 tbsp of olive oil, 1 clove of garlic, the harissa, salt and pepper. Set aside.
3) Prepare the breadcrumb mixture:
In a bowl, combine the breadcrumbs with 2 tbsp of olive oil and 2 cloves of garlic. Set aside.
4) Cook the hasselback:
Place the courgettes into the baking dish. Brush with the harissa mixture. Roast for 30 minutes, until tender. Take the baking dish out of the oven. If the sauce looks too dry add a little water. Sprinkle with the breadcrumb mixture. Roast for 15 minutes at 190C, until crunchy and golden brown.
#ODDBOXCREATIONS
*Entries close 12:00 Friday 11th December 2020.