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....
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....