Berbere Misir Wot-Stuffed Courgettes with Lemony Herb Salad

Heat the oven and prepare the courgettes

Heat the oven to 200°C fan/gas 7. Halve the courgettes lengthways and use a teaspoon to scoop out the soft centres, leaving a 1 cm border so the shells hold their shape. Finely chop the scooped flesh and set it aside for the filling. Arrange the courgette shells cut-side up in a snug baking dish and rub with 1 tablespoon oil.

Timer available in cooking mode · 10 min

Prepare the salad

Combine the cherry tomatoes, cucumber, parsley and coriander in a bowl. Whisk together the lemon juice, 1 tablespoon oil and a pinch of salt and pepper, then toss with the salad. Set aside so the flavours mingle.

Timer available in cooking mode · 5 min

Start the rice

Put the rinsed basmati rice in a saucepan with 480 ml water and a pinch of salt. Cover, bring to the boil, then reduce to the lowest heat and cook until tender. Keep covered off the heat until serving.

Build the spiced lentil filling

Heat the remaining 1 tablespoon oil in a wide saucepan over a medium heat. Fry the red onion and reserved chopped courgette flesh with a pinch of salt for 5 minutes until softened. Add the garlic, ginger, berbere and smoked paprika; stir for 30 seconds until fragrant.

Timer available in cooking mode · 6 min

Simmer until tender and thick

Add the red lentils, chopped tomatoes, vegetable stock, salt and black pepper. Bring to a gentle simmer, then cook uncovered, stirring often, for 14–16 minutes. The lentils should be fully tender and the mixture thick enough to sit on a spoon; add a small splash of water if it catches before the lentils are soft. Taste and adjust seasoning.

Timer available in cooking mode · 15 min

Fill and covered-bake

Divide the tender lentil filling between the courgette shells, mounding it lightly. Pour 2 tablespoons water into the base of the dish, cover tightly with foil and bake for 15 minutes. The steam will soften the courgettes while protecting the filling from drying out.

Timer available in cooking mode · 15 min

Finish uncovered

Remove the foil and bake for a further 7–8 minutes until the courgettes are tender when pierced at the thickest point and the filling is hot with lightly caramelised edges. If the dish looks dry, spoon a little hot water around, not over, the filling.

Timer available in cooking mode · 8 min

Plate and finish

Fluff the rice with a fork and divide among four plates. Add two stuffed courgette halves per serving, spoon alongside the lemony herb salad and scatter with toasted pumpkin seeds. Offer Greek yoghurt separately for anyone who would like a non-vegan cooling topping.