Garden Courgettes Pilaf Recipe
Jasmine rice & harissa chickpea pilaf, shishito peppers, marinated ricotta, roasted tomato vinaigrette
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Ingredients
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Pilaf
Shishito Peppers
Marinated Ricotta
Roasted Tomato Vinaigrette
Method
Prepare the Pilaf
- 1
Cook the Shallots
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.
- 2
Add Rice and Chickpeas
Stir in the jasmine rice and chickpeas, cooking for another 2 minutes. Add the harissa paste and mix well.
- 3
Add Broth and Simmer
Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender.
Cook the Shishito Peppers
- 4
Sauté Peppers
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shishito peppers and sauté until blistered and slightly charred, about 5-7 minutes. Season with salt to taste.
Prepare Marinated Ricotta
- 5
Mix Ingredients
In a small bowl, combine ricotta, lemon juice, chopped basil, olive oil, and salt. Mix until well combined and set aside.
Make Roasted Tomato Vinaigrette
- 6
Roast Tomatoes
Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until blistered.
- 7
Blend Vinaigrette
Once roasted, blend the tomatoes with any remaining juices until smooth. Adjust seasoning to taste.
Serve
- 8
Plate the Dish
Spoon the pilaf onto plates, top with sautéed shishito peppers, dollops of marinated ricotta, and drizzle with roasted tomato vinaigrette. Serve warm.
