“From the veg soc. 2006 "saintly" christmas menu.”
READY IN:
20mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
  2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
  3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
  4. Lay the courgette strips flat and spread a tsp of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: