From our family kitchen
Courgette and Goat’s Cheese Wraps
Published
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Serves: Makes 15-20 wraps
Allergy Information: Wheat Free, Gluten Free, Vegetarian
Ingredients
- 4 medium-sized courgettes
- 1 tbsp. Lucy Bee Coconut Oil, melted
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
- 125g soft goat’s cheese
- 1 red chilli, thinly sliced
- 40g rocket
- Approx. 20 toothpicks
Method
- Preheat the oven to 170C, 325F, gas mark 3. Line an oven tray with greaseproof paper.
- Slice each courgette lengthways into about 5 thin strips. Lightly brush each side with the melted Lucy Bee Coconut Oil and sprinkle with Himalayan salt and ground Whole Black Peppercorns.
- Roast the courgettes in the oven for 10 minutes each side. Do not over cook otherwise they will be tricky to roll up. Remove from the oven and let them cool slightly.
- Take each slice of courgette and spread the goat’s cheese along one side, sprinkle some chilli over, plus some rocket and roll up, securing with a toothpick. Repeat until all courgette slices are used. These are now ready to serve.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story