Author: Arun Kumar

Name: Stuffed Courgettes with Ricotta and Mint
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 2 courgettes/zucchini (approx. 400g (14oz)), halved lengthways; 150g (½ cup) ricotta cheese; 1 free-range egg, beaten; 20g (¾oz) Cheddar or other hard cheese, finely grated; 15-20 mint leaves, chopped, or 1 heaped tsp dried mint, plus extra chopped leaves to garnish; 2 tbsp pine nuts or nuts of your choice, roughly chopped; 2 tsp extra-virgin olive oil; Filippo Berio EVOO Spray oil; 1 small onion, peeled, finely chopped; 10 cherry tomatoes, halved; salt and freshly ground black pepper

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