- 2 large courgette, washed
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 small garlic clove, crushed
- 1 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp Greek yogurt
- handful of mint, leaves picked and chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ tsp olive oil, to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 220C/200C fan/gas 7. Wrap the whole courgettes in foil, then put in the oven and roast for 20 mins or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
Put the courgettes in a food processor, with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season, then blitz again. Transfer to a bowl, then stir through the yogurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.