Purée of Grilled Courgettes Topped with Goat’s Cheese and Hazelnuts

Name: Purée of Grilled Courgettes Topped with Goat’s Cheese and Hazelnuts
Ingredients: 40 g/1½ oz slivered hazelnuts (available in healthfood shops); 75 g/3 oz wide-diameter goat’s cheese log; black pepper; salt; a little olive oil; 675 g/1½ lb similar-sized courgettes; ¼ nutmeg, grated; 40 g/1½ oz butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Courgette purée tastes lovely but can be quite wet. Grilling the courgettes before puréeing instead of steaming them dries them out a bit and also adds a pleasant smoky taste. Serve with crusty bread.

Ingredients

675 g/1½ lb similar-sized courgettes
a little olive oil

Starter
Vegetarian
Gluten-free

Method

Top and tail the courgettes, cut them in half lengthways and smear all over with olive oil. Heat the grill to its highest and grill the courgettes on both sides until blackened in patches. Then put them into a food processor with the butter, grated nutmeg and some salt and black pepper. Whizz until smooth and scrape out into a gratin dish.

Cut or crumble the goat’s cheese into small pie