July 2023 - Jason's Quinoa Stuffed Courgettes with Butter Beans, Gem Lettuce and Grilled Tomatoes
Serves 4 / Contains Nuts
Ingredients
75ml x Olive Oil
1 x Onion
2 x Sticks Celery
1 x Carrot
2 x Cloves Garlic
250ml x Vegetable Stock
1 x Sprig Oregano
50g x White Quinoa
50g x Red Quinoa
4 x Courgettes
2 x Little Gem Lettuce
4 x Heirloom Tomatoes
1 x Red Onion
1 x Jar Bold Beans Queen Butter Beans
2 x Tablespoon Smoked Paprika
1 x Tin Chopped Tomatoes
15 x Hazelnuts
Red Vein Sorrel Leaves
Salt and Pepper
Olive Oil for dressing
Method
Pre-Heat the oven to 200°C
Start by topping and tailing the courgettes, then cut each in half on an angle.
Use an apple corer to remove the seeded core and keep to the side.
Finely dice the onion, celery and carrot, then heat a pan with 25ml olive oil. Once warm, add the diced vegetable and soften.
Crush the garlic and chop the courgette cores, then add to the softening veg. Cook until very little moisture remains, but don’t allow the veg to start browning.
Rinse the quinoa in a sieve under running water then add to the softened veg. Add the vegetable stock and bring to the boil, before adding a pinch of salt, then cover the pan and reduce to a simmer for 10 to 15 minutes or until all the stock has been absorbed. Turn the heat off and reserve for later.
Chop the red onion, then heat a saucepan with 25ml olive oil then cook the red onion until softened. Meanwhile, rinse the butter beans and add to the pan along with the smoked paprika and tinned tomatoes plus half a tin of water used to rinse any remaining tomato from the tin, then cover the pan and simmer for 30 minutes.
Stuff the hollowed out courgettes with the quinoa mix, brush with a little olive oil, season and place upright in a baking tray, then put the tray in the preheated oven for around 30 minutes.
Heat a char grill pan and cut the tomatoes in half, before carefully halving the lettuce heads, rinsing and removing any loose leaves.
Dress the tomatoes and lettuce with a little olive oil and seasoning, then sear on both sides in the chargrill pan. Remove and keep warm until ready to serve.
Crush the hazelnuts, then reheat any remaining quinoa.
Divide the remaining quinoa between four plates, then sit the courgettes on top, two halves per person.
Spoon the butter bean sauce around the courgettes and place the char grilled tomatoes and lettuce in front of the courgettes.
Sprinkle the crushed hazelnuts and red vein sorrel leaves around the plate and drizzle with a little more olive oil.
Enjoy!
