This dish makes a delicious side and really celebrates young tender courgettes that are just coming into season. It is also a tasty topping for fresh crusty bread as a quick lunch option!
Ingredients
- 2 tbsp tahini
- 4 tbsp natural yoghurt
- Juice and zest of ½ lemon
- 6 small courgettes
- 2 small garlic cloves
- Olive oil
Method
- Start by slicing the courgettes into disks, about the 1/2 cm thick.
- Add to a large saucepan so they are in a single layer and drizzle with olive oil.
- Fry on a medium heat until the start to soften, then crush the garlic cloves and add to the pan.
- Stir well, turn down the heat to ensure the garlic does not burn, and continue to cook until the courgettes begin to turn golden and the garlic is cooked. Add the lemon zest and stir through.
- Meanwhile, mix the yougurt, tahini and lemon juice together to form a smooth sauce. It should be the consistency of thick greek yoghurt, so if it is too stiff add a splash of boiling water until you get the right consistency.
- Spread the yoghurt thinly onto a serving plate, and pile the courgettes into the middle.
