Grilled courgette rolls with herbs and cheese

  • 3 courgettes, sliced lengthwise into 1-cm slices
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • Pinch freshly ground black pepper
  • 40g reduced-fat soft goat's cheese
  • 1 tbsp freshly minced parsley leaves
  • 1/2 tsp lemon juice
  • 100g baby spinach leaves
  • 20g basil leaves
1) Discard the outermost slices of courgettes and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

2) In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

2) Put 1/2 teaspoon of the cheese mixture about 1-cm from the end of a courgette slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the courgette slices.

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