Grilled Zucchini with Tzatziki and Kasundi (gf) (v)

This simple but delicious recipe is all about the accompaniments that you need to lavishly pile on top of the grilled zucchini.

8 medium zucchini olive oil for brushing sea salt and ground pepper

200 grams purchased tzatziki

½ cup kasundi (see Cook’s note)

2 tablespoons purchased dukkah

small mint leaves, to garnish

Preheat a ridged grill plate or a barbecue.

Using a vegetable peeler, take a strip of skin off both sides of each zucchini so they will lie flat. Brush with oil and season with salt and pepper.

Cook on the grill, turning occasionally, until just tender but not totally soft when pierced with a skewer, and lightly charred on the outside. Set aside to cool.

TO SERVE: Cut down the centre of each zucchini to split open a little. Place on a serving plate and top with dollops of tzatziki, kasundi and dukkah. Garnish with mint leaves. SERVES 4

Cook’s note: Kasundi is a tomato-based Indian spiced relish and can be found in the condiment aisle at good food stores and supermarkets.