I have just discovered Yotam Ottolenghi's website, and have used his Grilled Courgettes with Warm Yoghurt and Saffron Butter and Super Soft Courgettes with Harissa & Lemon recipes as my inspiration for my Middle Eastern Courgette & Yoghurt.
I have eaten this as a light dinner with flatbread, but it could equally be a side or be part of a mezze.
Serves 2 as a light dinner
2 tbsp extra virgin olive oil
500g courgette, finely sliced
500g courgette, finely sliced
1/2 preserved lemon, finely chopped
1 tbsp harissa
1 tbsp tahini
1 tbsp chopped mint
1 tbsp chopped parsley
1 garlic clove, crushed
3 heaped dessertspoons greek yogurt
Gently fry the courgette in the olive oil. Cover and turn the heat down low so the courgettes steam for about 20 minutes. Check the courgettes from time to time whilst you make the yoghurt sauce.
Mix the remaining ingredients together. When the courgettes are ready, turn off the heat, leave for a couple of minutes so they are not scaldingly hot, then stir into the yoghurt. Apparently the yoghurt splitting with the heat is a possibility but it didn't happened to me!
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