Chargrilled Courgette Cannelloni

These delightful mouthfuls are perfect to wow your guests at a Summer garden party.

Ingredients Makes approx twenty

5 medium sized Courgettes 
100g peeled, cooked Beetroot 
200g Cream Cheese
5ml Red Wine Vinegar
10-20 Nasturtium Flowers 

Salt & Pepper 
50g Hazelnuts, roasted & roughly chopped

Method

• Using a wide-mouth peeler, slice the courgettes lengthways into thin long strips.

• Heat a ribbed griddle pan without oil. Chargrill the courgette slices on one side only. 

• Blitz the cooked beetroot in a food processor to make a smooth purée.

• Mix the beetroot, cream cheese, red wine vinegar and nasturtium petals (saving a few for garnish) together to make a thick paste. Season to taste with salt and pepper.

• Curl the courgette strips into a cylinder (keeping the chargrill marks on the outside).


• Place the courgettes upright on a serving platter, pipe in the beetroot paste and garnish with the roughly chopped nuts and extra nasturtium petals.