Courges with Goat Cheese Taboulé, Recipe for Courges with Goat Cheese Taboulé (Warm Starters)

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Courges with Goat Cheese Taboulé

	1 Prepare all the ingredients.
	2 Cut a top on each pumpkin and remove the seeds.
	3 Pour the semolina in a bowl.
	4 Diluate the tomato concentrate with 30 cl water.
	5 Bring this mixture to a boil...
	6 ...and pour over the semolina. Leave to rise 5 minutes covered.
	7 Shred the semolina using a fork.
	8 Crush the walnuts.
	9 Dice the courgettes.
	10 Peel and chop the onion.
	11 Sweat the onion in olive oil.
	12 Add chopped garlic, walnuts...
	13 ...and diced courgettes.
	14 Leave to fry 5 minutes.
	15 Place the mixture on the semolina.
	16 Add minced cilantro. Add salt, pepper, and Cayenne pepper.
	17 Fill the pumpkins with this mixture.
	18 Sprinkle with the shredded goat cheese.
	19 Drizzle with olive oil.
	20 Cover the pumpkins with aluminium foil...
	21 ...and bake 45 minutes in hot oven (180°C). When finished, remove the aluminium foil to brown the surfaces of pumpkins.
	22 Serve immediately along with a tomato coulis flavoured with basil.