Ingredients
- 3 courgettes
- 2 tbsp olive oil
- ½ lemon juice
- 12.5 grams mint torn leaves
- 2 cloves garlic cloves crushed
- 400 grams natural yogurt
- 20 grams dill fronds roughly chopped
Instructions
- 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.
- 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.
