Ingredients for 1 person
300g of courgettes (+/- 4 small courgettes) - 400 g of fresh goat's cheese - +/- 30 leaves of ground-ivy (or a herb of your choice if you do not have ground-ivy ) - Sea salt - 1 teaspoon of olive oil - 1 square plastic container about 15cm to be used as a mould
- Take the goat's cheese out of the fridge.
- Wash the courgettes. Cut of the ends off, keep the skin. Slice length wise (to have long strips), with a slicer or a sharp knife. Steam for 5 minutes.
- Chop the ground-ivy leaves with a knife, keeping some aside for decoration.
- Mash the goat's cheese with a fork and add the ground-ivy leaves and the sea salt.
- Oil the mould with a little olive oil. Place the courgette strips in various layers of +/- 1 cm. Add the goat's cheese and smooth over with the back of a spoon +/- 2 cm thick. Start again with the courgettes and then add the cheese as before finish with a layer of courgettes. Leave over night in the fridge. At this point, the millefeuille should be firm and you should be able to cut it into four slices for a fresh and original starter.