Courgette and carrot layer

• 450g carrots,cooked mashed and seasoned
• 1 medium onion
• 450g courgettes, finely chopped
• 100g almonds, finely chopped or ground
• 75g wholemeal breadcrumbs
• 1 tsp stock in a little boiling water
• 1 tsp mixed herbs
• 1 tbsp tom puree
• 1 tbsp soy sauce
• Black pepper

1. Grease 450g loaf tin
2. Fry onion and courgette, add everything except the carrot
3. Place half courgette mixture in the tin and press down
4. Put the carrot in
5. Put the rest of the courgette mixture in
6. Cover with foil and bake for 1 hour at gas mk 4 / 175 deg c
7. Allow to cool for ten mins before serving

Turned out a bit wet, probably I put too much stock in. Would survive leaving the foil out. Losing the almonds would reduce the calories, they're something like 600cal on their own.

Kolokthia Yiachni

Stolen from : World of Salads - Rosalie Swedlin

• 900g courgettes
• 2 onions, chopped
• 450g tomatoes
• 1 tsp sugar
• 15g fresh dill - finely chopped
• 10g fresh mint - finely chopped

1. Skin the tomatoes then sieve and puree them
2. Fry the onions
3. Add the tomatoes and sugar and cook for 10 mins
4. Add 150ml water and bring to the boil
5. Top & tail the courgettes and cut into the size you want to serve them as
6. Add them to the pan along with the herbs
7. Cover and simmer until the courgettes are tender, 20-30 mins

The book says leave to cool but I served them still hot and they were lovely, the herbs really complement the legume.