Save to your scrapbook
Grilled courgette tzatziki
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 July 2019.