I made these lovely little dukan parcels by slicing and chargrilling courgettes in the George Foreman grill pan. I overlaid them in a cross and filled them with a spicy mince mixture made with chilli, garlic and cumin. I overlapped the ends and secured with cocktail sticks that I had soaked in water. I baked them in the oven until heated through and served with a spoonful of natural yoghurt to add a bit of moisture.
I have never tried this before and was genuinely delighted by how well these turned out!
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