INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 For the Stuffed Courgettes: Halve the courgettes lengthways, scoop
out the middle using a teaspoon and chop the removed flesh.
2 Heat 1 tbsp olive oil in a wok. Add the chopped onion and cook
gently until softened. Add the lardons and cook for 2-3 minutes. Add
the chopped courgette and cook for one minute, season with salt, add
the chervil and breadcrumbs and cook for a further 3-4 minutes.
3 Add 1 tbsp olive oil to a small roasting pan or ovenproof frying
pan and
heat on the hob. Add the courgette shells skin-side down, cook for 2-3
minutes and fill with the breadcrumb mixture.
4 Transfer the pan to the oven and cook for 8-10 minutes, or until
cooked through and browned. Serve the courgettes on a plate.
5 Place the tomato in a bowl, add 1 tbsp olive oil, lemon zest and 3
tbsp chopped coriander, season and mix together. Serve in a shallow
dish.
6 For the Kebabs: Place the yoghurt in a bowl. Add the lemon juice,
turmeric, ground coriander, ground cumin and 3 tbsp chopped coriander,
season and mix together. Cube the chicken, add to the yoghurt mixture
and
stir to coat. Heat an ovenproof griddle pan.
7 Thread the chicken onto two skewers, add to the pan, drizzle over 1
tbsp
olive oil and cook for 3-4 minutes. Put the pan in the oven and cook
for 10-12 minutes, or until cooked through.
8 Heat the butter in a saute pan. Add the potato slices, arrange in a
fan
shape and cook for 3-4 minutes, until lightly browned on the base.
Cook for a few minutes on the other side, until cooked through and
browned. Season. Slide the potatoes onto a plate and sit the kebabs
on top.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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