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Stuffed Courgette Ribbons

Stuffed Courgette Ribbons

Serves 4


40g Table Top Australian Black Muscat Raisins

140ml thevineco Verjuice Cabernet Sauvignon

150g Girolomoni Organic Farro Perlato

1 shallot, finely diced

40ml Forum Cabernet Sauvignon Vinegar

3 Tbsp flat leaf parsley, finely chopped

3 Tbsp fresh tarragon, finely chopped

1 clove garlic, microplaned

1 Tbsp Martin Pouret Traditional Mustard

40mls Salvagno Organic Extra Virgin Olive Oil

1 lemon, zested and juiced

Sea salt & black pepper to taste

½ lemon, zested and juiced

3 courgettes

80g Mahoe Greek Yoghurt , whipped

30g Marcona Almonds (Toasted) , halved


Combine the muscat raisins and verjuice in a pot and bring to a simmer, remove from heat and keep in a warm place overnight.

Cook the farro until tender (approx 20 minutes) drain well and cool on a flat tray.

Steep the shallot and vinegar for an hour.

Combine the farro, parsley, tarragon, garlic, mustard, olive oil, lemon juice and zest with the shallot and vinegar mixture.

Season with salt and pepper.


To serve:

Peel courgettes into ribbons and add the juice of ½ a lemon.

Mix the yoghurt with the zest of ½ a lemon and smear across the bottom of the dish.

Roll the courgette ribbons and fill with the farro mixture.

Garnish with the roasted Marcona almonds and the drained Muscat raisins.


© Tom Hishon 2015


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