Courgette boats with quinoa and feta

Ingredients

For 1 serving

• Zucchini375 g
• Quinoa40 g
• Feta40 g
• Cherry tomatoes75 g
• Mintto taste
• Saltto taste

Contains: lactose

In season: June – September

Method

1. Heat a conventional oven to 190 °C and bring a small pan of salted water to the boil. Meanwhile rinse the quinoa in a fine sieve under cold water.
2. Cook the quinoa over medium heat for 12 minutes, until the grains are tender and show their little white thread, then drain well.
3. Meanwhile wash the courgette, halve it lengthways and hollow it out with a teaspoon, leaving a half-centimetre rim; chop the flesh and lightly salt the inside of the boats.
4. Wash the cherry tomatoes and dice them; wash the mint and tear the leaves.
5. In a bowl mix the quinoa with the courgette flesh, tomatoes, crumbled feta and mint, and fill the boats.
6. Set them on a tray lined with baking paper and bake for 15 minutes, until the courgette is tender but still firm and the feta is lightly golden.