Courges with Goat Cheese Taboulé

Technical stages for Courges with Goat Cheese Taboulé :

• Cut a top on each pumpkin and remove the seeds.
• Pour the semolina in a bowl.
• Diluate the tomato concentrate with 30 cl water.
• Bring this mixture to a boil and pour over the semolina.
• Leave to rise 5 minutes covered.
• Shred the semolina using a fork.
• Crush the walnuts.
• Dice the courgettes.
• Peel and chop the onion.
• Sweat the onion in olive oil.
• Add chopped garlic, walnuts, and diced courgettes. Leave to fry 5 minutes.
• Place the mixture on the semolina.
• Add minced cilantro. Add salt, pepper, and Cayenne pepper.
• Fill the pumpkins with this mixture.
• Sprinkle with the shredded goat cheese.
• Drizzle with olive oil.
• Cover the pumpkins with aluminium foil and bake 45 minutes in hot oven (180° C).
• When finished, remove the aluminium foil to brown the surfaces of pumpkins.
• Serve immediately along with a tomato coulis flavoured with basil.