recipe-2407

1

Point(s)

Total Time

32 min

Prep

20 min

Cook

12 min

Serves

14


Ingredients

Courgette

1 medium, straight if possible

Cream Cheese

45 g, vegan, (eg. Swedish Soft or Tofutti)

Artichoke hearts, cooked

2 individual, (in brine) drained & chopped

Sun Dried Tomatoes

15 g

Lemon Juice, Fresh

1 teaspoons

Chives, Fresh

2 teaspoons, finely chopped

Instructions

  1. Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
  2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
  3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
  4. Lay the courgette strips flat and spread a teaspoon of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.
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