You’ve got to get your hands dirty with this one!

Ingredients:

1.5 Big Courgettes

1 Pepper, Finely chopped

1 Onion, Finely chopped

4 Cloves Garlic, Finely chopped

Goats Cheese

Fresh Broccoli and Cauliflower

1 tbl spoon Pesto

Salt and Pepper

Method:

Pre heat the oven to 200 C.

Start by cutting 1 of the courgettes into strips. Lay them out on a flat surface for now and sprinkle some salt on them. This will make them ‘sweat’ and it will be easier to roll them up later. We’ll leave these now and start on the stuffing.

Chop up the other half courgette and any left over bits from your first courgette. Make sure your peppers, onions and courgette chunks are fairly small and that they are roughly all the same size. Put your onions and garlic in a medium hot pan with some olive oil and cook for 5-10 minutes until onions are soft and garlic is slightly golden. Now throw in Courgette and pepper chunks. Stir and cook for about 5-10 minutes. Mix in the table spoon of pesto. Now your stuffing should be good to go. Cut the goats cheese up into slices about 0.5cm thick and the width of your courgette strips.

Time to roll them up! Place your goats cheese about 2cm away from the edge of you’re courgette strip and spoon some of the stuffing on top. Now gently roll it up and pop a toothpick through it to keep it all together.

Nearly ready for the oven. Place the rolls on a baking tray, sprinkle some chopped garlic over them and drizzle them with some olive oil. In the oven they go for about 20-25 minutes depending on the oven.

While those are in the oven, steam the cauliflower and broccoli. To make it into a mash you essentially want to over cook them until they get very soft. I usually steam mine for 10-15 minutes. Put a knob of butter on top of them with some salt and pepper and mash them up roughly with a fork.

Now put it on a plate and eat it, Nom!