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Grilled courgette tzatziki
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Sharp, creamy, sweet and smoky, this is somewhere between a salad and a dip. Grilling brings out the sweetness in the courgettes and gives them an extra kick.
3 courgettes, trimmed
2-3 tbsp extra virgin olive oil, plus extra to drizzle
½ lemon, juice
½ x 25g pack mint, leaves torn
2 garlic cloves, crushed
400g natural yogurt
20g pack dill, fronds roughly chopped
1. Heat a griddle pan over a high heat (or heat up the barbecue). Halve the courgettes lengthways, brush with 1-2 tbsp oil and season. Put face down on the griddle for 5-6 minutes (or cook on the barbecue) until grill lines form. Flip over and cook for 2-3 minutes to soften the skin side a little.
2. Transfer the courgettes to a chopping board and cut into thin slices widthways. While they are still warm, put in a bowl and mix with the lemon juice and most of the mint; season. Set aside for 10 minutes then add the garlic, yogurt, dill and 1 tbsp oil; mix well and serve with another drizzle of oil and the remaining mint.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jul 25 10:19:12 BST 2019.
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