ZUCCHINI, MINCE & FETA WITH
By Karen Els for Rhodes Quality @ rhodesquality
Serves 4-6
What You’ ll Need
• 8 – 10 baby marrows( medium-sized, uniform in shape)
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon Hinds Spices Paprika
• ½ teaspoon ground cumin
• salt & Hinds Spices Pure Black Pepper
• 500g beef mince
• 1 x 410g can Rhodes Quality Boerewors Relish
To finish
• 150g feta, crumbled
• handful of fresh parsley, roughly chopped
• handful of fresh mint, roughly chopped
• zest of 1 lemon
• drizzle of olive oil
Let’ s Cook 1. Preheat your oven to 190 ° C. Halve the baby marrows lengthways and scoop out the flesh with a teaspoon, leaving ½cm around the sides. Reserve the scooped flesh. Arrange the marrows cut-side up in a lightly oiled baking dish, season with salt and a drizzle of olive oil.
2. Heat oil in a large frying pan over medium-high heat. Fry the onion until golden, add the garlic and spices and stir for 1 minute. Add the mince and brown well, then stir in the reserved marrow flesh. Pour in the Rhodes Quality Boerewors
Relish and simmer for 8 – 10 minutes until thick. Season to taste.
3. Spoon the filling into the marrow halves and top generously with crumbled feta. Roast for 20 – 25 minutes until the marrows are tender and the feta is golden and bubbling.
4. Scatter over the fresh parsley, mint and lemon zest, finish with a drizzle of olive oil and serve straight from the dish.
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