olive oil, for brushing
4 courgettes, cut lengthways into 12 x ½cm/¼in thick slices
50g/2oz pine nuts
3-4 sundried tomatoes, chopped
400g/14oz baby spinach, leaves only
350g/12oz dapple cheese (a hard, mature cheddar cheese)
1 x 400g/14oz tin chopped plum tomatoes
1 tbsp capers in brine, drained
2 sprigs fresh thyme, leaves only
Brush a griddle with oil and heat until almost smoking. Brush the courgette slices with more olive oil, then place on the hot griddle for 2-3 minutes on both sides, or until tender and covered with grill marks. Set aside on a flat tray, placing the slices side by side with a bit of space between them.
Preheat the oven to 220C/430F/gas 7. Grease a baking tray with olive oil.
Toast the pine nuts in a large dry frying pan, shaking the pan often, for 2-3 minutes or until golden-brown all over. Roughly chop, then place back into the pan along with the sundried tomatoes and spinach. Add a splash of olive oil and cook over a high heat for 2-3 minutes, or until the spinach leaves have wilted. Set aside.
Cut the cheese into 12 sticks as wide as each courgette slice. Divide spinach mix between the courgettes, spreading it over the length of the slice. Place a stick of cheese at one end, then roll up the courgette, spinach and cheese together. Place the roll seam-side down on the greased baking tray.
Bake the rolls for 10 minutes, or until the filling is heated through and the cheese is beginning to melt.
Meanwhile, place the tinned tomatoes into a small pan, add a large splash of olive oil and bring to the boil. Reduce the heat and simmer until the mixture has thickened. Stir in the capers and thyme leaves and season with salt and freshly ground black pepper.
To serve, transfer the courgette wraps to a serving platter and spoon over a little of the tomato sauce.
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