Courgettes stuffed with Flaked Sardine, Lemon, Olives and Almonds


All the ingredients
1 tin of 80g of la belle-iloise Flaked Sardines, Lemon, Olive and Almond
2 small courgettes
1 small tomato
1 hard-boiled egg
50g cream cheese spread
4 basil leaves
Salt and pepper
2 basil leaves
Let's get started
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Step 1Wash the courgettes and cut off the ends
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Step 2Bring the salted water to the boil and immerse the courgettes in it for around 5 mins
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Step 3Check that the courgettes are cooked by gently pricking them with the tip of a knife to keep them firm
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Step 4When they are cooked, arrange them on a dish
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Step 5Cut the courgettes in half lengthways and scoop out the flesh with a small spoon. Leave to cool
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Step 6Mash the hard-boiled egg and mix with the lemon, olive and almond sardine crumble, fromage frais and diced tomato. Season to taste with salt and pepper
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Step 7Stuff the courgettes with the mixture, add the basil leaves and chill for 20 minutes
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Step 8Serve the stuffed courgettes with lamb's lettuce and slices of toasted bread