Rice-stuffed courgettes

Ingredients :-

4 courgettes, about 175g/6oz each

1 teaspoon sunflower oil

1 garlic clove, crushed

1 teaspoon ground lemon grass

finely grated zest and juice of

1⁄2 lemon

100g/4oz cooked long-grain rice

175g/6oz cherry tomatoes, halved

2 tablespoons cashew nuts, toasted

salt and freshly ground black pepper

Procedure :- 

Preheat the oven to 200°C/400°F/Gas mark 6.

• Halve the courgettes lengthways, and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.

• Chop the courgette flesh finely, and put in a saucepan with the oil and garlic. Stir over a medium heat until softened but not browned.

• Stir in the lemon grass, lemon zest and juice, rice, tomatoes and cashew nuts. Season well with salt and pepper.

• Spoon the mixture into the courgette shells. Put the shells in a baking dish or roasting tin, and cover with foil. Bake for 25–30 minutes until the courgettes are tender.