- Serves6
- CourseSide
- Prepare20 mins
- Cook1 hr 40 mins
- Total time2 hrs
Ingredients
- 600g pack Essential Courgettes
- 2 red onions, quartered
- 1 bulb/s garlic, cloves peeled
- 5 tbsp extra virgin olive oil
- Handful mint leaves, finely shredded
- ½ unwaxed lemon, juice
- 1 tbsp Cooks’ Ingredients Dukkah
Method
Preheat the oven to 170ºC, gas mark 3. Cut the courgettes into angular rounds, 3-4cm long on the wider side. Transfer to a medium-large Dutch oven-style or cast-iron ovenproof dish. Add the onions, separating them a little as you do, the garlic, oil and a generous pinch of sea salt.
Give the pot a good mix, cover with a lid, then bake for 1 hour 20 minutes, shuffling and carefully turning the courgettes and onions at the 60-minute mark. Increase the heat to 200ºC, gas mark 6, shuffe the contents again, then cook for 15-20 minutes more, uncovered, to encourage a little colour and for some of the moisture to cook away.
Add the mint and a good grind of black pepper, then transfer to a platter or large bowl and spoon the lemon juice all over. Allow to cool for 10 minutes (or preferably longer), then sprinkle the dukkah generously on top and serve.
Cook’s tip
You can make this in advance, as it’s best served at room temperature – the flavours might even improve when left to mingle.
If you double the recipe, leftovers will last for 3 days, and can be stirred through a jar of butter beans or turned into pasta salad.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 499kJ/ 121kcals |
|---|---|
Fat | 9.8g |
Saturated Fat | 1.4g |
Carbohydrates | 4.4g |
Sugars | 2.9g |
Fibre | 2.2g |
Protein | 2.6g |
Salt | 0.2g |