Sizzling courgettes with tzatziki
These courgettes are a real crowd-pleaser – simple yet extremely effective. Serve as a fancy starter or fresh light lunch.
Serves 2 • Ready in 30 mins
1 large courgette
2tbsp olive oil
For the tzatziki:
200g plant-based yogurt
200g cucumber, grated
1 garlic clove, crushed
10g parsley, finely chopped To serve:
A handful of your favourite seeds 4tbsp chimichurri
Small bunch of fresh pea shoots or watercress
1 Make the tzatziki by mixing all of the ingredients in a small bowl with ¼tsp salt. Set to one side until needed.
2 Cut the courgette into perfect fillets. To do this, cut the courgette into 3 x 5cm pieces. Cut each piece into 3, lengthwise, moving around the seeds. Cross-hatch each piece evenly with a sharp knife and season.
3 Heat a frying pan with the olive oil until hot and add the courgette fillets, skin-side up. Cook over a medium heat until beautifully golden, then flip onto the skin side until the fillets are cooked through.
4To serve, place the tzatziki in 3 or 5 dots on the plate. Lay each fillet on the dots, then sprinkle a few seeds on each courgette, drizzle with chimichurri and garnish with leaves. Per serving: 252 cals, 16g fat, 2.5g sat fat, 17g carbs