I am not a great fan of blackberries. I have an incorrigibly sweet tooth and for me raw blackberries are just not sweet enough. So I go for raspberries or blueberries most of the time. But the trouble is blackberries are in season at the moment, they are in every shop, right next to the raspberries and I am beginning to feel I need to be more open-minded about enjoying different flavours.
So I have decided that it’s time to get rid of this silly bias of mine (that’s all it is really) and find a way to enjoy this beautiful and nutritious fruit. I have found it with this simple recipe.
Blackberries are definitely the star of this recipe. Some of their tartness disappears in the cooking and what remains is sweet and zesty berry burst, which really brings to life the bland courgettes.
Be generous with the seasoning – courgettes need plenty of it. Serve this dish as a starter or side, either hot or cold, though I think it tastes better chilled. Enjoy!
4 medium/large courgettes
200 g fresh blackberries, roughly chopped
2/3 cup cooked quinoa
2 garlic cloves, finely chopped
2 tablespoons coriander, finely chopped plus more for serving
100 g coconut milk
1/3 cup almond flakes
1/2 teaspoon sea salt (plus a bit more for sprinkling), plenty of pepper
Olive oil and a little lemon juice for drizzling
Preheat the oven to 425 F/ 20 C/ gas mark 7. Cut the courgettes in half lengthways and scoop out the pulp leaving around 5 mm thickness around the edges (use a spoon or a melon baller to do this). Finely chop 2/3 of the pulp and set aside (you can add the remaining pulp to another dish, such as pasta sauce for example).
Place the courgette halves (open side up) on a baking tray, season with a bit of salt and pepper, drizzle with a little olive oil and bake for 15 minutes. While the courgettes are in the oven prepare the stuffing mixture.
In a bowl combine the blackberries, quinoa, garlic, coconut milk, coriander, courgette pulp, almond flakes, salt and pepper. Stir thoroughly. Remove the courgette halves from the oven, stuff with the mixture and bake for another 15 minutes.
Serve hot or cold. Drizzle with a bit of oil and/or lemon juice, sprinkle with fresh coriander and enjoy!
I have entered this recipe in #simpleandinseason over at feedingboys.co.uk.