If you grow courgettes, you’ll know you can easily be overrun with them! As part of National Allotments Week I’m pledging to help you use up your courgettes this year in a series of dishes all revolving around the humble courgette. This is an effortless dish, requiring zero cooking, making it the perfect heatwave meal to prepare.
Serves 2
Ingredients
- 2 medium-sized courgettes
- 2 big pinches of salt
- 1 preserved lemon, pips removed and diced
- 10 mint leaves, finely sliced
- 2 sprigs of dill, roughly chopped
- 10g chives, finely sliced
- 30g flat-leaf parsley, roughly chopped
- 1 tbsp extra virgin olive oil
- 200g extra thick yoghurt
- 1 garlic clove
- 2 slices of sourdough bread, toasted
- 2 pinches of sumac
Method
- Cut the courgette into ribbons using a vegetable peeler or mandoline. Place in a bowl and sprinkle with all the salt. Massage the salt in and leave for 10 minutes to draw the water out.
- Meanwhile, grate the garlic into the yoghurt and mix through.
- Once the liquid has been released from the courgettes, rinse and then squeeze the excess water out before patting dry with a kitchen towel.
- Add the preserved lemon, herbs and olive oil to the courgettes and mix well.
- Spread the yoghurt over the sourdough before piling the courgette mix high over the top and sprinkling with sumac. Enjoy straight away.
