Roasted Courgette Halves with Cashews

Ingredients

• 80 g of cashew butter (choose one with no added sugar)

• 1 tsp of ground turmeric

• 1 tsp of smoked paprika

• 1 tsps of salt

• 3 large courgettes (about 800g), cut in half lengthways

• 2 tbsp of olive oil

• 7 garlic cloves, 6 cut in half lengthways, 1 crushed

• 80 g of plain, unroasted cashew nuts, roughly chopped

• 1 lime, zested, plus ½ juiced, plus wedges to serve

4 servings

Calories~413 kcal

Protein~11 g

Carbs~21 g

Fat~33 g

Fiber~5 g

Sugar~6 g

Total recipe

Calories~1,650 kcal

Protein~45 g

Carbs~85 g

Fat~130 g

Fiber~20 g

Sugar~25 g

Method

• Step 1

  Preheat the oven to 220°C/200°C fan/gas 7. Combine the spices with the salt and pepper. Remove 1tsp and set aside in a separate bowl.

• Step 2

  Score the halved courgette flesh in a criss-cross pattern. Be careful not to go all the way through to the skin – you just want to mark the flesh. Place on a baking tray and brush with some of the olive oil. Place two halves of garlic on top of each courgette half, then sprinkle the main portion of the spice mix all over the courgettes. Roast in the oven for 20 mins.

• Step 3

  Add the remaining olive oil to the reserved 1tsp of spice mix. Add the cashews and half the lime zest and mix well to coat.

• Step 4

  After 20 mins in the oven, remove the courgettes and top with the spiced cashews. Return to the oven for a further 8 mins.

• Step 5

  Make the cashew cream by mixing the cashew butter with the remaining lime zest, the lime juice, crushed garlic and a sprinkle of salt. Mix well to combine and add a little water to just loosen the mixture to a spreadable consistency. Spread the cashew cream on a serving platter, top with the courgettes (allow 2-3 pieces per person) and serve with wedges of lime on the side for extra zing.