Courgette and walnut yoghurt
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.