Roasted courgettes with garlic yoghurt
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Topped with crunchy pumpkin seeds and mixed with a generous handful of fresh herbs, these warm tender courgettes are nestled onto a bed of cool creamy yoghurt to make an impressive side dish.
Although I prefer serving the courgettes warm they are still delicious when allowed to cool to room temperature.
Ingredients
For the garlic yoghurt
For the courgettes
- 400g/14oz courgettes
- 2 tbsp olive oil
- 1 unwaxed lemon, zest and juice
- 15g/½oz dill, roughly chopped
- 15g/½oz mint leaves, roughly chopped
For the topping
- 20g/½oz lightly roasted pumpkin seeds
- pinch chilli flakes
Method
For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve.
For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6.
Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil.
Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through.
Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint.
Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve.
Recipe tips
This would be a great way to serve barbecued courgettes as well.
