Ingredients Serves 2-3
2 chopped leeks
1 clove garlic
3 tbs Ground almond
6 halved cherry tomatoes
half a white onion.
Add the chopped leeks to a good food processor with the garlic and chopped onion and blend.
Next chop the courgettes into two halves and then slice them in half again vertically. Scoop out the middle of each courgette to leave a boat like shape consisting of the hard skin. Add the inner part of the courgette into the food processor and blend with the existing mix.
Add the courgette boat skins to an oven at 180 degrees and cook for ten minutes.
Empty the mix from the processor into a pan on the hob with a teaspoon of coconut oil with the cherry tomatoes and lightly fry for five minutes. Leave to cool for a few minutes and then take out the courgette skins from the oven and spoon the veggie mix from the pan into each courgette boat. Sprinkle the tops of each boat with ground almonds and then put them back into the oven for a further five minutes.