'Free-From' Stuffed Courgette & Pesto Rolls
On the table in 20mins
Serves 20
vegan
Ingredients
- 1 courgette
- 2 tbsp. olive oil
- Sacla' Sun-Dried Tomato Pesto or Vegan Tomato Pesto, to brush
- Mozzarella (optional)
- 290g jar Sacla’ Artichokes in Lemon & Rosemary Infused Oil
- Cocktail sticks
- Pea shoots
Method
- Using a y-shaped peeler, peel the courgette lengthways to make ribbons
- Toss in a bowl with the olive oil
- Heat a griddle pan to high and cook courgette strips until golden line marks appear on the surface (there is no need to turn them)
- Remove from pan and brush each strip with Sacla’ Pesto
- Roll each strip up with a small amount of mozzarella, a piece of Sacla’ Artichoke and a pea shoot inside
- Secure with a cocktail stick to finish off your stuffed courgette rolls
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