Pan Fried Courgettes with Dukkah and Mozzarella
Pan Fried Courgettes with Dukkah and Mozzarella
Serves 4
This is a Guest Recipe from Honey & Co., Financial Times.
This is a starter and is much enhanced by the seed mix for the Dukkah.
This will go with everything from soups to salads and much else.
Ingredients
For the dukkah: To make a batch that will last well for a couple of months — and improve all your salads and dips. Ingredients
100g flaked almonds
100g sesame seeds
100g pumpkin seeds
100g sunflower seeds
2 tbs olive oil
1 tbs flaky sea salt
2 tbs coriander seeds
2 tbs fennel seeds
1 tbs cumin seeds
1 tbs caraway seeds
1 tsp pink peppercorns
1 tsp smoked chilli flakes
AND THIS IS WHAT YOU DO....
- Heat your oven to 180C (fan assist).
- Place the flaked almonds, sesame, pumpkin and sunflower seeds on a baking tray.
- Add the olive oil and salt and mix well to coat.
- Bake in the oven for 10 minutes.
- Mix well. Add the coriander, fennel, cumin and caraway seeds and mix again.
- Return to the oven for a further 10 minutes.
- Remove and add the pink peppercorns and chilli flakes.
- Let it cool before storing in an airtight container.
For the salad A starter for four to six.
Ingredients
5 tbs olive oil (I used oil from Sun Blush Tomatoes when serving with Quinoa and Sun Blush Tomato Burgers)
6 small courgettes or 12 baby courgettes, halved lengthways A few sprigs of fresh basil or a punnet of basil cress
1 generous knob of butter
1 lemon, one slice and the juice of the rest
3 balls of Mozzarella
3-4 tbs dukkah
AND THIS IS WHAT YOU DO....
- Heat the olive oil in a large frying pan.
- Place the courgettes cut side down in the oil on a high heat and cook for 3-4 minutes or until they are golden.
- Flip each one so the rounded side is facing down.
- Add the slice of lemon and cook for a further 3-4 minutes.
- Then add the knob of butter. Let it melt and sizzle.
- Remove from the heat.
- Add the juice from the remaining lemon and the basil leaves.
- Top with the Mozzarella and the Dukkah and serve.