Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Toss the courgette slices in 4 tbsp olive oil, season and grill on a barbecue or chargrill pan. Remove and cool.
Heat the oven to 220C/fan 200C/gas7. Roll out the pastry to fit two 35cm × 25cm baking sheets or similar. Prick all over with a fork and chill for 10 minutes or freeze for 5 before baking.
Cover with baking paper and put some heavy dried lentils, rice or pastry weights on top. Bake for 10 minutes, then remove the paper and weights. Bake for a further 5 minutes until browned and crisp.
Remove and cool. Make the pistachio dressing by mixing 4 tbsp olive oil with the vinegar, garlic, pistachios and sugar. Spread the goat’s cheese on the cooled bases, arrange the courgettes and chillies on top and spoon over the pistachio dressing and serve with a rocket salad.