Chipotle baked courgettes

Name: Chipotle baked courgettes
Cook time: 30 min
Yield: 2

with coriander garlic crema and baby leaves

Ready in around 30 mins

RECIPE FACT:

Christopher Columbus brought the courgette to the Mediterranean region from Central America in the late 15th century.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE BAKED COURGETTES:

Line an oven dish with baking paper. Place the black beans into a sieve, rinse under cool running water and drain well. Cut the stalk end of the courgettes off and slice in half lengthways. Scrape out the flesh in the middle with a teaspoon leaving a ½ cm thick shell and discard the flesh. Place the courgette halves in the oven dish and set aside. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the beans and the chipotle mole, season with salt and cook for 2-3 mins until heated through.
2. TO COOK THE BAKED COURGETTES:

Spoon the chipotle beans into the courgette halves and sprinkle with the cumin cheese blend. Season with salt and pepper, drizzle with oil and bake in the oven for 18-20 mins or until the courgettes are cooked through.
3. TO COOK THE CORN:

Wipe out the frying pan, drizzle with oil and place over a medium-high heat. Once hot, add the corn and cook for 3-4 mins, stirring occasionally to create a char. Allow to cool for a few mins then add to a salad bowl with the baby leaves. Season with salt and pepper, drizzle with olive oil and toss to combine.
TO SERVE:

Place the chipotle baked courgettes onto plates and serve the baby leaves and charred corn on the side. Dollop with the coriander and garlic crema and sprinkle with toasted pepitas.