Creamed courgettes with fresh mint and chick peas, PDO huile d’olive de la Vallée des Baux-de-Provence

Creamed courgettes with fresh mint and chick peas, PDO huile d’olive de la Vallée des Baux-de-Provence

4 persons
15 minutes
30 minutes
120 minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d'olive de la Vallée des Baux-de-Provence

Tips and tricks

Serve in small glasses for a light appetizer or as a starter for a summer dinner.

Ingredients

  • 3 medium-sized (around 250g) untreated courgettes (to keep the skin and the nice green colour!)
  • 100 g fromage blanc
  • 2 tbsp. PDO huile d’olive de la Vallée des Baux de Provence + 1 drizzle when serving
  • Twenty fresh mint leaves
  • 75g cooked chick peas
  • 1 garlic clove
  • Salt & pepper
  • Wash the courgettes, remove the ends, then cut into chunks and cook for 30 minutes (preferably through steaming).

  • Drain (keep some of the cooking water), then leave to cool completely.

  • Drain the chick peas.

  • Wash and dry the mint leaves, setting a few aside for decoration if you want.

  • In a blender, mix the pieces of courgette with a little cooking water, the fromage frais, the pressed garlic clove, the mint leaves, the olive oil, the chick peas, salt and pepper. If the mixture is a little too thick, add a little more cooking water.

  • Refrigerate for several hours, then serve with a drizzle of olive oil and a sprig of mint.



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