Grilled courgette stuffed with rice recipe

Ingredients

• 4 zucchini cut in half making 8 pieces

• 1/3 cup of soaked barley
• ½  cup cauliflower florets
• 1 medium turnip finely chopped
• 1/3 cup fresh dill
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 3 tbsp finely chopped fresh mint
• ½ tsp ground black pepper
• Pinch of paprika
• 1 Red capsicum finely chopped
• The inner parts of the empty zucchini
• 3 tbsp white onion finely chopped
• 1 tbsp fresh onion finely chopped
• 3 tbsp your sunflower sprouts
• 3 cup fresh parsley finely chopped
• 1 minced garlic clove

1. Remove carefully the inside part of the zucchini. Sprinkle with salt and oil and keep them aside. Keep the inner stuff too.
For Rice
2. Soak the barley for 1 day.
3. Marinate the cauliflower florets, zucchini, sprouts and turnip for 2 hours with garlic, olive oil, tamari and vinegar.
4. Put all the ingredients into a food processor and pulse for a few times; avoid melting.
5. Fill the empty 8 pieces of zucchini. Top with tahini sauce. And dehydrate for 30 minutes.