Chilli Con Cacao
Superfood recipes can be every bit as filling and satisfying as standard recipes and this tasty dish for 4 certainly proves it.
- 2 cloves of garlic
- 2 ripe medium tomatoes
- 1 cup of basil, loosely packed
- 10 rosemary leaves
- 6 sundried tomatoes
- a squeeze of lemon
- 1 heaped teaspoon of cayenne powder
- 4 Peruvian dried olives, soaked 30 minutes
- 2 tablespoons of cacao powder
- 1/2 a red pepper
- 1/2 a cup of dried mixed mushrooms
- 1/4 of a cup of olive oil
- 4 courgettes
First finely chop the garlic and rosemary and then dice both the tomatoes and peppers. Slice the olives, and discard the stones. Add all of the ingredients (except for the oil and courgettes) into a food processor. Crush the mushrooms by hand before adding them. Process until the mixture is even, yet still chunky. Leave for 10 minutes to allow the mushrooms to expand and soak up some of the juice, before stirring in the olive oil by hand. Next, peel the courgettes and grate them. Divide them into four portions and place onto a plate, using a round mould. Dent the top slightly to make room for the chilli. Finally, top the courgettes with equal amounts of chilli and serve.