Ingredients:
4 x Round courgettes (zucchini) for 2 people
2 x small white Onions
6 x Garlic cloves
Tsp Curry powder
300g Spelt flour (can be substituted with wholegrain rice)
1 cup Split peas
1 cup Barley,
1 cup Lentils
1 cube Vegetable stock
TbspPesto
150g Goat cheese cream
40ml Chantilly cream
Tbsp Marscapone cheese
Chives
Celery salt
Method:
Remove top of courgettes (keep them) and spoon out the centres ready for filling (keep centres)
Fry onions and 2 x garlic cloves with curry powder in olive oil to soften in a pan
Pre-cook empty courgettes in the oven for 40-45 minutes at 180C
Mix spelt, split peas, barley and lentils in a separate bowl.
Boil water with a vegetable stock cube and pinch of celery salt, add the mixed pulses and boil for 25 minutes.
Drain
Add courgettes centres to fried onions and garlic in the pan and cook until liquid evaporates
Add this to the drained pulses, and some pesto to taste.
In a separate bowl, mix the goat cheese cream with 4 x grated garlic cloves, Marscapone cheese (to thicken)
Whisk the Chantilly cream and fold slowly into the cheese mix
Add some chopped chives
Stir this cream/cheese into the bean mixture already prepared – it will add flavour
Stuff pre-cooked courgettes with bean & cream mixture, pop the courgette tops back on, and serve.