For the chutney, saute all the ingredients together except the vinegar and lemon until lightly browned than add the liquids and simmer for approximately 20 minutes. Slice the courgettes lengthwise in thin slices and grill until coloured and easy to roll. Peel and blend the avocado with the hummus, place a tbsp on the black courgettes and roll. Blend the sun-dried tomatoes with the ricotta, place a tbsp on the green courgette and roll. Toss the tomatoes and mozzarella balls in the pesto and place one of each with a rolled courgette, insert also a basil leave with the mozzarella.
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