Serves: 2, Time: 1 hr 15 mins

Ingredients:

• 100g mature cheddar cheese, grated
• 2 level tbsp grated parmesan
• 1 medium onion, finely chopped
• 2 medium courgettes, halved lengthways
• ½ avocado, cubed
• 1 cooked chicken breast, cubed
• 8 cherry tomatoes, halved
• 2 large handfuls of mixed salad leaves
• salt and pepper

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Hollow out halved courgettes to make boats. Leave flesh but discard core.
3. Fill boats with the chopped onions.
4. Press grated cheddar on top of onions and sprinkle on parmesan.
5. Add salt and pepper to taste.
6. Bake in 8x8" Pyrex roaster for 50 mins until cheese is golden. (10 courgette halves in 14x10" Pyrex roaster.)
7. Optional: Bake chicken too if not cooked already.
8. Layer salad on a plate with avocado, optional chicken, and cherry tomatoes.
9. Serve with Potato Salad, Spicy Potato Wedges, Coleslaw or Frittata.

Note: Omit chicken for vegetarian option.