Cour­gette and wal­nut yo­ghurt

The Guardian - Feast - - Feast -

Prep Cook Serves 20 min 15 min 4-6 as a side

3½ tbsp olive oil 2 medium cour­gettes, coarsely grated (370g net weight) Salt and black pep­per

2 gar­lic cloves, peeled and crushed 300g Greek yo­ghurt 1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 1½ tbsp

10g pars­ley leaves, roughly chopped

5g mint leaves, roughly chopped, plus ex­tra whole leaves to gar­nish

1 tsp dried mint 60g wal­nuts, toasted and finely chopped

¼ tsp sweet smoked pa­prika Serve this along­side tah chin or any other sim­i­lar, sub­stan­tial main course. The wal­nuts make this quite rich, so leave them out if you pre­fer some­thing a bit lighter.

Heat two ta­ble­spoons of oil in a large saute pan on a high flame. Add the cour­gettes, a quar­ter-tea­spoon of salt and a good grind of pep­per, and cook, stir­ring oc­ca­sion­ally, un­til soft­ened and lightly coloured – about seven min­utes.

Add the gar­lic, cook for a minute more, un­til fra­grant, then tip into a bowl and leave to cool com­pletely be­fore stir­ring in the yo­ghurt, lemon zest and juice, pars­ley, fresh and dried mint, wal­nuts and half a tea­spoon of salt.

Trans­fer to a round, shal­low bowl, smooth­ing it out with a spoon and then mak­ing a slight well in the cen­tre.

Heat the re­main­ing ta­ble­spoon and a half of oil in a small fry­ing pan on a medium-high flame. Take off the heat, stir in the pa­prika and driz­zle over the yo­ghurt mix. Top with a few mint leaves and serve.

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