BBQ courgettes with labneh and savoury granola
The combination of smoky, charred courgettes, creamy labneh, a warm garlicky dressing and savoury crunchy granola is a winner – a perfect platter for entertaining.
45 MINUTES | SERVES 4 AS A SIDE | EASY |
labneh or thick greek yogurt 500g
lemons 2, juiced and 1 zested
olive oil 4 tbsp
garlic 4 cloves, thinly sliced
red chillies 2, thinly sliced
oregano a handful of leaves
courgettes 2, cut into diagonal slices
yellow courgettes 2, cut into diagonal slices SAVOURY GRANOLA
oats 50g
hazelnuts 50g
sunflower seeds 50g
pumpkin seeds 50g
sesame seeds 2 tbsp
smoked paprika 1 tbsp
cumin seeds 1 tbsp
egg 1, white only
1 Heat the oven to 180C/fan 160C/gas 4. Tip all of the granola ingredients into a large bowl with a big pinch of salt and toss well. Tip onto a large baking tray, spread out to an even layer and roast for 10 minutes, then mix well and roast for another 10 minutes until all of the nuts and seeds are golden.
2 Stir together the labneh or yogurt, half of the lemon zest and juice, and some salt and pepper. Chill.
3 Put the olive oil, garlic and chilli in a small pan and fry over a medium heat for 4-5 minutes or until the garlic is crisp. Remove from the heat and add the oregano. Season, then add the remaining lemon zest and juice. Set aside.
4 Heat a large griddle pan, frying pan or barbecue over a high heat. Toss the courgette slices in a little more oil and plenty of seasoning. Cook the slices for 3-4 minutes on each side or until charred, in batches if necessary. Spread the labneh or yogurt onto a large platter or plate. Pile up the courgettes in the middle, then sprinkle with plenty of the savoury granola. Spoon over the warm dressing and sprinkle with more oregano leaves and the sliced garlic and chilli.
PER SERVING 617 kcals | fat 46.9G saturates 12.9G | carbs 22.6G | sugars 9.5G fibre 7.3G | protein 22.3G | salt 0.3G