Courgette parcels with a seasoned spelt filling recipe

Ingredients

• 125 g kibbled spelt
• 250 ml vegetable broth
• ½ onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp ground fennel
• 1 tbsp agave syrup
• 1 tbsp soy sauce
• 1 tbsp white wine

• 1 large courgette
• 2 tbsp olive oil

1. Bring the spelt to the boil in the vegetable broth and cook over a low heat for 12 minutes. Then cover with the lid and leave to swell for 10 minutes.
2. Finely chop the onion and garlic. Put the olive oil in a hot frying pan and sweat the onion and garlic over a medium heat for 2 minutes. Add the spelt and fry for 3 minutes.
3. Deglaze the pan with the wine, soy sauce and agave syrup, season with the thyme and fennel, and cook over a low heat for 5 minutes.
4. Use a vegetable peeler to cut the courgettes into thin slices. Make crosses by laying 2 slices vertically and 2 slices horizontally over them. Add the filling and fold over the slices to form parcels. Press lightly.
5. Brush the parcels with olive oil and cook over direct heat for 3–4 minutes each side.