Thanks to a lovely colleague, I found myself with a very large courgette. It wasn't quite big enough to stuff in rings so I cut it into rounds and roasted it for about twenty minutes. Meanwhile I cooked 60g of basmati rice then stirred in a chopped chilli and a tbsp of spicy mango chutney.
I arranged the roast courgettes into what can only be described as a henge and filled the middle with the rice. Sprinkled over some Jamie Olive hot Indian salt. Very easy and yummy!
