Due to a few weeks of neglect and super fertile soil, my courgette plants are now giant triffids and my courgettes in danger of turning into marrows. Today I decided enough was enough and started on what will be an epic week of dealing with a courgette glut, starting with a lovely dip, which is a good side dish for barbecued lamb or chicken or with my pitta triangles in a picnic.
If you don’t have a good, thick Greek yoghurt, strain whichever yoghurt you have for a few hours before adding it to the courgette mix so it doesn’t go too runny. I like my dips garlicky so have added three cloves of garlic but two is probably enough for many people.
3 tbsp extra-virgin olive oil
4 medium-sized courgettes
coarse sea salt
1 tbsp cumin seeds, roughly bashed in a pestle and mortar
250g Greek yoghurt
juice of half a lemon
2-3 cloves of garlic, crushed
1 tsp fresh dill, chopped (optional)
3 tsp fresh mint, chopped
50g soft goat’s cheese or feta cheese
1 tsp za’atar
Preheat the oven to 180°C, 350°F, gas mark 4.
Slice the courgettes lengthways in fat slices and place on a baking tray in a single layer. Drizzle with olive oil and sprinkle with salt and cumin seeds.
Roast for 20 minutes until just cooked. Place the roasted courgettes in a food processor with the yoghurt, lemon juice and garlic.
Pulse briefly so the mixture still has a bit of texture.
Stir in the fresh herbs, reserving a few chopped mint leaves, and cheese. Season to taste.
Place in a serving dish and sprinkle with za’atar and the reserved mint leaves. Serve with pitta triangles, sourdough or a mixture of raw vegetables, such as carrots, peppers and radishes.