This recipe is for those days when work has got the better of you, the kids are hungry, you’re exhausted and just thinking of the dreaded three words, ‘whats for dinner’ is enough to bring you to your knees. It’s quick, it’s tasty and it’s healthy and that’s all you really need to know isn’t it? Swop the courgettes for aubergines, butternut, peppers or ready-to-roast veggies (no chopping is an added bonus) and dinner is a mere 30 minutes away. And if there are any leftovers? Toss through cooked pasta with a spoonful of pesto or softened cream cheese and you have lunch (or dinner) version 2.0.
(serves 4)
700g courgettes or baby marrows, chopped into chunks
1 chilli, deseeded and chopped
4 garlic cloves, chopped
juice from 1 lemon
olive oil
Yoghurt sauce
250g unflavoured yoghurt
1-2 cloves garlic, chopped
1T chopped mint
400g chicken mince
salt & pepper, to taste
1 egg
handful basil, chopped
handful Italian parsley, chopped
1 small onion, chopped
½ - 1 cup fresh breadcrumbs
Combine all the ingredients for the courgette and bake at 180˚C for 20-30 minutes. Mix the ingredients for the yoghurt sauce and leave to infuse. Mix all the ingredients for the chicken balls together and form into golfball size rounds. Fry in hot oil until brown and cooked. Serve the courgette topped with the chicken balls with a drizzling of yogurt sauce.
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