Method
- Heat the oven to 200c fan. Pop the courgettes into a roasting tray and add 2 tbsp of the olive oil, spices and a good pinch of salt and pepper. Toss together and roast for 25-30 mins until golden and tender.
- Meanwhile, chuck the feta and yogurt into a food processor and blitz until creamy – don’t over do it or it will turn into a soup. Swirl over the bottom of a serving dish.
- Whisk the tomato, lemon, remaining olive oil, sumac and a pinch of salt and pepper together in a mixing bowl. Add the hot courgettes and toss together.
- Arrange the courgettes over the feta and spoon over the juices from the bowl. Garnish with the chilli and mint and dive on in.
Ingredients
Serves 4 as a side
600g courgettes, cut into 2 cm rounds
2 tbsp olive oil
2 tsp 7 spice or Baharat
200g feta
100g full fat yogurt
1 small tomato, grated
The juice of ½ a lemon
1 tbsp olive oil
1 tsp sumac
½ a red chilli, finely sliced
A handful of torn mint leaves
Salt and pepper
