Zucchini yemesta with avgolemono sauce

Place rice in a heatproof bowl. Cover with boiling water and set aside to soak (20 minutes).

Meanwhile, cut zucchini in half lengthways; using a teaspoon hollow out the centre leaving 5mm zucchini flesh and set aside.

Combine beef, onion, dried mint, parsley and olive oil in a large bowl; season with 1 tsp coarsely ground pepper and 1 tbsp sea salt flakes. Drain rice; add to mince mixture and stir well to combine. Divide mixture among zucchini halves (leaving 1cm at each end for filling to expand while it cooks) and sandwich zucchini halves together.

Place zucchini, in a single layer, in a large casserole pan. Pour over stock, bring to the simmer over medium heat; cover with a tight-fitting lid, reduce heat to low and cook until rice is cooked, and zucchini is tender (50 minutes to 1 hour).

Carefully remove zucchini frombraising liquid. Strain braising liquid through a fine sieve; reserve 375ml for avgolemono sauce.

For avgolemono sauce, combine oil and flour in a saucepan over medium heat; cook, stirring constantly, for 1 minute. Gradually whisk in reserved braising liquid, bring to the boil, then reduce heat to low. Whisk egg and lemon in a small bowl until combined, then gradually whisk into hot braising liquid; immediately remove from heat and season to taste.

Spoon avgolemono sauce into a large shallow serving bowl. Arrange stuffed zucchinis on top, drizzle with extra olive oil, scatter with pine nuts, herbs and lemon zest to serve.