At this time of year, courgettes and soft herbs like mint, basil or dill are plentiful and go with pretty much every kind of grilled meats. This is a quick and simple side dish that tastes just delicious and it’s perfect for summer suppers. Serve with some crusty bread to mop up any leftover yoghurt sauce on the serving plate.
Ingredients
Serves 4
- 3 courgettes sliced into slim rounds
- 1 tbsp light olive oil
- 1/2 tbsp
- Maldon salt and ground black pepper
- 6 tbsps thick Greek-style yoghurt
- zest of a lemon
- 5 or 6 sprigs of mint, dill or basil leaves stripped and finely sliced
To make…
- Mix the yoghurt, lemon zest and chopped herbs together and spread it over the base of a serving plate.
- Gently sauté the courgettes in the light olive oil until softened and lightly caramelised. Allow to cool.
- Pile the courgettes onto the yoghurt. Sprinkle with salt and black pepper and drizzle with the extra-virgin oil.
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