Courgette timbales with watercress and tomato salad

Serves: 4

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Total Time: 90

Prep Time: 30

Cook Time: 60

• 2 tablespoon(s) olive oil, plus extra to drizzle
• 6  spring onions, finely sliced
• 1  red chilli, deseeded and finely chopped
• 500 gram(s) (1lb 2oz) courgettes, coarsely grated
• 1 clove(s) garlic, finely chopped
• 6 tablespoon(s) finely chopped dill
• 25 gram(s) fine white breadcrumbs
• 3 medium eggs
• 100 ml double cream
• 4 tablespoon(s) finely grated Parmesan cheese
• For the salad
• 1 large handful of fresh watercress
• 2  ripe tomatoes, roughly chopped
• Juice of 1/2 a lemon

Method

1. Heat oil and fry the spring onions and chilli for 1-2 minutes. Squeeze liquid from the courgettes before adding to the pan. Add garlic. Cook for 15-20 minutes until any excess liquid evaporates. Remove from heat, season and stir in the dill.
2. Preheat oven to 180ºC/160ºC fan/Gas 4. Butter 4 x 200ml (7fl oz) non-stick timbale moulds. Line the bases with non-stick baking parchment. Coat the sides with the breadcrumbs.
3. Beat the eggs, cream and cheese together. Season. Mix into the courgette mixture. Spoon into the moulds. Place moulds in a baking dish and pour in boiling water until bottom halves of moulds are immersed. Bake for 35-40 minutes until firm. Remove and allow to rest for 10 minutes. Run tip of a knife around the timbales and tip out. Drizzle lemon juice and olive oil over watercress and tomatoes to serve. Photographs Peter Cassidy; food styling Sunil Vijayakar

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