Delicious courgette mini balls


Serves 2-3

  • 450 g courgettes
  • 75 g fresh white breadcrumbs
  • 1 egg
  • 1 tsp of cayenne pepper
  • 1 tbsp fresh mint, chopped
  • 1 tbsp olive oil
  • salt and fresh ground black pepper
  1. Top and tail the courgettes. Coarsely grate them and put into a colander.  Squeeze out the excess water, then put the courgettes into a bowl.
  2. Add the white breadcrumbs, egg, cayenne pepper and chopped fresh mint, with salt and pepper to taste. Mix well, with spoon .
  3. Shape the courgette and breadcrumbs mixture into  a mini balls.
  4. Heat the olive oil in a large pan and fry the balls in a medium heat, until they are lightly golden.
  5. Serve with crispy salad.

Couscous salad with sausage

Serve 4

  1. Place the couscous and the stock into a bowl with a little olive oil, stir well and reserve for 10 minutes, until the couscous is tender and absorbed the liquid.
  2. Fluff up the couscous with a fork. 
  3. Heat 1 tbsp of  the olive oil in a frying pan and add the sausage and fry for bout 4 minutes in a low heat or  until slighted  browned, then remove with a slotted spoon and drain on kitchen paper.
  4. Cut the tomatoes in a half,  finely chopped the onions and mint . Cut into small cubes the  celery and cheese.
  5. Make the dressing. Whisk the lemon juice, olive oil, salt and pepper.
  6. Combine all the ingredients in a salad bowl, pour  the dressing and toss lightly together to mix and coat thoroughly.
  7. Serve in an individual plates decorated with watercress or rocket leaves.

Bon  apetit!!!!!!

p.s. For a vegetarian version, replace the cheese and sausage.