This is a perfect summer platter for entertaining, combining fantastic flavours, textures and colours – smoky, charred courgettes, with a creamy, garlicy yoghurt dressing, topped with a crunchy savoury granola.
If you can’t get hold of yellow courgettes, use more green ones.
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Serves: 4 as a side dish
50g almonds skin on – toasted and roughly chopped
50g sunflower seeds
50g pumpkin seeds
1 tablespoon smoked paprika
1 teaspoon cinnamon
1 tablespoon crushed coriander seeds
1 egg – white only
500g thick yoghurt / dairy-free if preferred
2 lemons – 2 juiced and 1 zested
3-4 tablespoons olive oil
2 cloves garlic – peeled and sliced
2 red chilli – thinly sliced
2 tablespoons oregano leaves
2 green courgettes – sliced diagonally
2 yellow courgettes – sliced diagonally
Preheat the oven to 180°C.
Put all the granola ingredients into a bowl with a big pinch of salt and toss well. Transfer onto a tray lined with baking parchment, spread out into an even single layer and roast for 10 minutes.
Stir half of the lemon zest and juice, with plenty of seasoning into the yoghurt. Leave to chill in the fridge.
Put the olive oil, garlic cloves and 1 chilli in a small pan and fry over medium heat for 4 minutes until the garlic is crisp. Remove from the heat and add half of the oregano. Season, then add the remaining lemon zest and juice. Set aside.
Heat a large griddle pan, frying pan or BBQ over a high heat. Toss the courgette slices in a little more oil and seasoning. Cook in batches for 3-4 minutes on each side until charred.
To serve, spread the yoghurt onto a large platter, pile up the courgettes in the middle, then top with the savoury granola.
Spoon over any remaining yogurt dressing. Sprinkle with more oregano leaves and chilli.