|1 dl||Helsinki Mills Gluten-free Steel-cut Oats|
|2 tbsp||rapeseed oil|
|1||small onion, finely chopped|
|2||cloves of garlic, finely chopped|
|6||mini plum tomatoes|
|½||mild red chili pepper|
|black pepper from a mill|
|50-70 g||goat’s cheese|
|2 tbsp||lemon juice|
Wash and pat dry the vegetables. Slice lengthways and scoop out the flesh of the courgette with a small spoon. Set aside half of the scooped out courgette flesh to the side and chop finely. Boil the water and add the steel-cut oats. Bring to a low boil and cook until the oats are cooked and the liquid has evaporated.
Peel and chop the onion and garlic cloves, and cut the mini plum tomatoes into small segments. Heat the oil in a pan and add the chopped ingredients. Add the finely chopped courgette flesh. Season with finely chopped chili pepper, salt, and black pepper. Add the goat’s cheese and season with lemon juice. Finely chop some flat leaf parsley and add to the mix. Taste to check the flavour.
Fill the courgettes with the mix and put in an oven dish. Cook on the middle shelf of the oven at 200 degrees Celsius for around 20-30 minutes or until the courgettes have softened.