A fresh side dish, inspired by the middle eastern flavours.
The charred zucchini are a perfect match to the zesty yoghurt, with a little hint of chilli and smokiness from the Urfa chilli flakes.
INGREDIENTS (serve 4 pp)
FOR THE ZUCCHINI:
2 zucchini, cut in half lengthwise
Urfa chilli flakes
Mint, leaves picked and roughly chopped
Dill, roughly chopped
Extra-virgin olive oil
Salt
FOR THE YOGHURT:
1 cup plain yoghurt
2 tbsp lemon juice
1 garlic clove, minced
Salt
METHOD
FOR THE ZUCCHINI:
Preheat the oven at 200ºC and line a baking tray with baking paper.
Place the halved zucchini into the tray and season them with salt and olive oil.
Bake for 20 minutes or until starting to browning.
When ready, with a fork, gently press on the zucchini to lightly smash them.
FOR THE DRESSING:
Combine all the ingredients in a bowl and whisk until combined.
Season to taste.
To serve, spread the yoghurt at the bottom of the plate and top it with the smashed zucchini.
To finish the dish sprinkle the urfa chilli flakes, and chopped mint and dill.
