Chargrilled Courgette and Brie Rolls
1 First, split the Brioche Rolls and butter them lightly.
2 Heat a chargrill pan or the grill. Brush the courgette slices with olive oil and chargrill or grill them in batches until tender. Cool on kitchen paper, then season them with a little salt and black pepper.
3 Share the courgette slices between the Brioche Rolls, then top with chunks of Brie. Serve, scattered with pomegranate seeds and chia seeds and garnish with a few basil leaves.
Cook’s tip: Swap pomegranate seeds and chia seeds for a very light sprinkling of nigella seeds – also known as black onion seeds.
- 20 minutes
- 4 people
8 Brioche Pasquier Brioche Rolls
Butter, for spreading
6 baby courgettes or 2 medium, thinly sliced lengthways
2tbsp olive oil
150g French brie, at room temperature
50g pomegranate seeds
A few chia seeds
Salt and freshly ground black pepper
Basil leaves, to garnish