Warm Starters
Non-illustrated recipe - Illustrated recipe

Courges with Goat Cheese Taboulé

Courges with Goat Cheese Taboulé
  • For : 6 servings
  • Time : 1 h 45
  • Difficulty : 

Ingredients for Courges with Goat Cheese Taboulé :

  • 6 small pumpkins
  • 140 g wheat semolina
  • 50 g walnuts
  • 2 courgettes
  • 2 garlic cloves
  • 1 onion
  • 4 sprigs cilantro
  • 1 tsp tomato concentrate
  • 80 g dry goat cheese
  • 4 tsp olive oil
  • 1 tip cayenne pepper
  • 350 g tomato and basil coulis
  • salt
  • pepper
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Technical stages for Courges with Goat Cheese Taboulé :

Courges with Goat Cheese Taboulé - 1
1

Prepare all the ingredients.

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2

Cut a top on each pumpkin and remove the seeds.

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3

Pour the semolina in a bowl.

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4

Diluate the tomato concentrate with 30 cl water.

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5

Bring this mixture to a boil...

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6

...and pour over the semolina. Leave to rise 5 minutes covered.

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7

Shred the semolina using a fork.

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8

Crush the walnuts.

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9

Dice the courgettes.

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10

Peel and chop the onion.

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11

the onion in olive oil.

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12

Add chopped garlic, walnuts...

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13

...and diced courgettes.

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14

Leave to fry 5 minutes.

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15

Place the mixture on the semolina.

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16

Add minced cilantro. Add salt, pepper, and Cayenne pepper.

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17

Fill the pumpkins with this mixture.

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18

Sprinkle with the shredded goat cheese.

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19

Drizzle with olive oil.

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20

Cover the pumpkins with aluminium foil...

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21

...and bake 45 minutes in hot oven (180°C). When finished, remove the aluminium foil to brown the surfaces of pumpkins.

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22

Serve immediately along with a tomato coulis flavoured with basil.
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