Crushed courgette - page 57

This is lovely either as it is (or with a spoonful of yoghurt), as part of a mezze spread, or served alongside some lamb or chicken. If you can get hold of the pale, slightly pear-shaped courgettes (widely available in Middle Eastern grocers), then do: their skin is soft, so they re easier to crush and bite through. This dish can be made up to 1 day in advance, up to the point of the herbs and lemon being added. Keep in the fridge and add the herbs and lemon just before serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 200°C fan., 2. Place the courgettes in a bowl with the dried mint, thyme, oil, 3% teaspoon of salt and some black pepper. Mix, then transfer to a medium baking dish: you want the courgettes to form a single layer, cut side up and sitting slightly overlapping. Bake for 15 minutes, then add the garlic cloves and bake for another 15 minutes, until the courgettes have softened and taken on some colour. Transfer everything to a colander (set over a bowl or the sink), pressing the courgettes so that they start to release some of their liquid. Set aside to cool for at least 30 minutes, discarding the liquid released 3. Transfer the contents of the colander to a mixing bowl and squeeze the garlic cloves out of their skins (which can then be discarded). Mash everything together with a fork: if the skin of the courgettes is still a little tough, just use a knife to roughly chop them. Stir in the mint leaves, d ill and lemon juice and serve