Ever since mine & Matt’s trip to Mexico this summer, I have been dying to recreate one of the courses from a beautiful dinner that we had on the beach. This weekend I finally got my ass into gear and decided to make something similar, and boy did it turn out well! This meal is probably one of my favorite things I’ve ever made and the best part? It’s made entirely from fresh, natural plant based ingredients! Can I get a hell yeah?! I’m so excited to share this recipe with you all & I hope you love it as much as I do.

Ingredients (serves two)

Courgette parcels

• 4 mushrooms
• 6 stalks of broccoli
• 1 red onion
• 6 cloves of garlic
• 5 tomatoes
• 4 courgettes
• sea salt
• ground black pepper
• oil/cooking spray

Sauce

• 2 cloves of garlic
• 20 black olives
• 3 tomatoes

Salad garnish

• 1 grated carrot
• 4 handfuls of rocket
• 4 baby tomatoes

Instructions

1. Prepare the salad by grating the carrot, washing the rocket leaves & chopping the baby tomatoes into halves
2. Slice the Courgette into long thin pieces as shown in the picture above and season with sea salt (this is probably easier with a vegetable cutter, luckily I had a mumma to help out with mine!)
3. Cut all of the veg (broccoli, onions, mushrooms & garlic) into small pieces and the tomatoes into quarters, making sure to keep the ingredients for the parcels separate from those for the sauce
4. Place the broccoli, onions, mushrooms & garlic that will be used to fill the courgette parcels in a pan with some oil/cooking spray, season with ground black pepper & simmer for around 10 minutes
5. Place the courgettes in a steamer basket with boiling hot water underneath and steam for 10 minutes
6. Place the tomatoes that will be used to fill the parcels in the blender & blend for about one minute or until smooth, then add the blended tomatoes to the simmering vegetables and leave to simmer for a further 5 minutes
7. Blend the tomatoes that will be used for the sauce and put them in a pan with the with the garlic and olives and simmer for 5 minutes
8. Once the courgettes have been steamed and the sauce and parcel filling have been cooked, it’s time to make the courgettioli parcels. Place the courgettes on a plate in a cross, spoon some of the parcel filling into the middle, fold the outside of the cross into the middle and turn the parcel over to serve
9. Serve the parcels on a bed of rocket leaves, grated carrots & baby tomatoes, with sauce onto of each parcel and enjoy!