I started off with one thing in mind for this dish, but halfway through decided to mix it up a bit and add the savoury granola… it just felt like the right thing to do. I was just going to do plain grilled courgette (zucchini) and just brush it with a little maple syrup and a sprinkle of paprika, but I wanted to add a different texture to the dish to lift it a bit. Soooo flying by the seat of my pants I quickly put together the walnut & oat granola for a bit of crunch, added the paprika to it and topped it on the courgette slices and it worked an absolute treat! The sweetness of the courgettes goes beautifully with the sharpness of the braised red cabbage and the mash keeps everything together nicely!

Today I am knackered, I took the car to the garage for it’s MOT and was heading back UP the hill to my morning book camp class, which is about 2 miles away (which isn’t a lot I know, but it was UPHILL!) anyways, 7 minutes into my walk and I realise I’ve still got all the car paper work in my gym bag… no idea why I put it in there in the first place, should have just put it straight into the glove box like a normal person would, but it was early in the morning and I don’t function at a high level before 3pm! So I had to turn back drop off the papers and start my trek back again, only double the speed now as I was going to be late. I get to they gym just on time only to find that the routine had changed and it was a bit tougher than last weeks, great class, but I am wreck! I still have to go pick up the car later today (hopefully) but thankfully the walk is all downhill, phew!

I need a nap!

Maple Glazed Courgettes Topped with a Spiced Walnut & Oat Granola Crust, served with Apple Cider Braised Red Cabbage and Mustard Mash (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 2 – ready in 40 minutes

For the Courgettes (Zucchinis)

4 courgettes (Zucchinis) ends removed and sliced length wise

1 tbsp maple syrup

1/3 cup oats (make sure GF)

1/2 cup walnuts

1 tsp Paprika

For the braised cabbage

1 small red cabbage, shredded

3 tbsp apple cider vinegar

For the mash

2 potatoes, peeled and chopped

1 tsp favourite mustard (I used English Mustard, but do like wholegrain mustard)

Black pepper to season

Method.

1. First off make make the mash, add the chopped potatoes to a pan of boiling water and cook on medium heat for 12 – 15 minutes, until tender, drain and mash then stir through the mustard and black pepper.

2. While the potatoes are boiling, heat your grill on high and on a lined baking tray add your slices of courgette and grill for 5 minutes.

3. Now go make your savoury granola by adding the oats and walnuts to a food processor and pulsing until it looks like breadcrumbs, transfer to a bowl.

4. Now turn the courgette slices over and brush with maple syrup, pop back under the grill for another 4 minutes, then brush the top of the courgettes again with maple syrup and dunk the slices into the granola mix (just the top side you’ve just brushed with maple syrup and pop back under the grill on the lowest shelf, and turn the heat down slightly as you don’t want it to burn, grill for another 3 – 4 minutes, keep an eye on it though and they’re done.

5. Last of all, add your shredded red cabbage to a large saute pan with 2 tbsp hot water on a high heat, then add in the apple cider vinegar and cook this for 4 – 5 minutes, stirring to make sure all that lovely vinegar is over all the cabbage.

6. Serve immediately and enjoy!