Total Time
20mins
Prep 20 mins
Cook 0 mins

From the veg soc. 2006 "saintly" christmas menu.

Ingredients Nutrition

Directions

  1. Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
  2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
  3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
  4. Lay the courgette strips flat and spread a tsp of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.