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Stuffed courgettes with oregano and pine nut salsa
Ingredients
  • 450g courgettes (ie, 2 medium ones), green or yellow, cut in half lengthways
  • ½ garlic clove, peeled and crushed
  • 1 large egg, beaten
  • 40g pecorino, finely grated
  • 40g fresh sourdough breadcrumbs
  • Salt
  • 100g cherry tomatoes, quartered
  • 1 lemon - zest finely grated, to get 2 tsp, and juiced, to get 1 tbsp
  • 4 tbsp finely chopped oregano leaves
  • 35g pine nuts, lightly toasted
  • 3 tbsp olive oil
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