Courgette Gratin with olives
- 1 sachet Fish Substitute
- 2 courgettes
- 3 sprigs of oregano
- 25g black olives
- 5ml olive oil
- 100ml Dalia liquid
- Reconstitute the fish substitute by adding 100ml of water. Let sit for 10 minutes.
- Rinse and slice the courgette into discs. In a gratin dish, place a pat of the fish subsitute between each slice of courgette.
- Season with salt and pepper, drizzle over some olive oil and then scatter the pitted black olives on top. Sprinkle with the oregano and pour in the Dalia.
- Back for 35 minutes at 180 degrés (gas mark 6).
Tip: 1 slice of Cheese substitute can be grated on top of the dish.