Let's get cooking

Recipe Details

Serves 2 approx

This vegetarian courgetti is a fantastic blend of flavours and really makes the most of our Garlic & Herb Sheese with its rich, aromatic overtones.



  • 1 teaspoon olive oil
  • 100g mushrooms, sliced
  • 50g frozen peas
  • 2 cloves garlic, crushed
  • 1 teaspoon mixed herbs
  • Pinch of cayenne pepper
  • Black pepper & salt
  • 75g broccoli florets
  • 2 courgettes, spiralised
  • 100g cooked Puy lentils
  • 2 tablespoons Bute Island Garlic & Herb Creamy Sheese
  • 2 teaspoons Dukkah spice (optional)
Cooking Method

  • Heat the oil in a large non-stick pan then add the mushrooms, peas, garlic, herbs and seasoning and cook on a high heat for 10 minutes to soften.
  • Meanwhile steam the broccoli florets until tender then drain.
  • Throw in the lentils and courgetti and continue to cook for a few minutes (make sure there is very little liquid in the pan by now).
  • Turn the heat down and stir in the Sheese along with the drained broccoli.
  • Continue to cook for a few minutes to heat through and to allow the Sheese to melt.
  • Divide between two plates then sprinkle each with some Dukkah. Enjoy!

You will need

These Sheese Products

Go back to the recipes    

Register for our newsletter