Our organic garden is over-flowing with courgettes at the moment. Here is a simple summer vegetarian supper idea, using nutty brown basmati rice, cherry tomatoes and halloumi. Ballyhubbock Farm, Irish sheep’s cheese Halloumi is delicious, or you can use any good quality brand. It can easily be served as a vegan dish by substituting vegan cheese. Or add organic Dexter beef mince, or diced fillet of organic chicken, for a meaty version. A delicious and seasonal supper in minutes! Serve with a glass or two of the Organic Parcelas white wine featured in the video. Organic courgette, herbs and other veggie ingredients available from our Online Farm Shop.
IRISH HALLOUMI AND CHERRY TOMATO STUFFED COURGETTE
For the Vegetable Stock
Add the following ingredients to a large pot and bring to the boil. Simmer for 1.5 hours. Strain, reserve keep warm!
- 1 each onion, carrot and celery stalk
- ½ bulb of garlic
- 1 fresh bay leaf
- 1/2 bunch of thyme
- a few parsley stalks
- 5 white peppercorns
- 250 ml white wine
- 750 ml cold water
For the Courgette Stuffing
- 2 large organic courgettes
- Good glug of extra virgin olive oil or hazelnut oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced with the back of a knife
- 100 gm organic brown basmati rice
- 400 ml organic vegetable stock – see below
- 200 gm mixed organic cherry tomatoes
- pinch of organic basil, parsley sprigs, dill , coarsely chopped
- 150 gr chopped organic Ballyhubbock Farm Halloumi
- 1 lemon, finely grated rind only
Pre-heat your oven to 180C.
Cut the courgettes in half long ways, and hollow out the seed like pulp (like a canoe). Set aside on a baking tray.
In a pot, add the olive oil, onion & garlic. Sweat until translucent. Now add the organic brown rice, coat each grain in the oil and warm through. Add 400 ml of your home made organic vegetable stock, together with the chopped tomatoes. Simmer for roughly 20 minutes until the grains are al dente. Throw in the herbs, lemon zest and halloumi. Stir for 2 minutes, and take off the heat.
Spoon your mixture into your courgette canoes and roast for 20 minutes or so.
This summer vegetarian supper is a fantastic way to get your vegetable intake.
“Yassou” from David!