Za’atar croutons
Slice up flatbread and sprinkle with spice mix to make crunchy bites to serve with dip - perfect to share with drinks or as part of a meze spread
Courgette & tahini dip
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 2
Skip to ingredients
- 2 large courgetteswashed
- 1 small garlic clovecrushed
- 1 tbsp tahini
- juice 0.5 lemon
- 1 tbsp Greek yogurt
- handful of mintleaves picked and chopped
- ½ tsp olive oilto serve
Nutrition: per serving
- kcal121
- fat7g
- saturates2g
- carbs5g
- sugars4g
- fibre3g
- protein7g
- salt0.2g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Wrap the whole courgettes in foil, then put in the oven and roast for 20 mins or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
step 2
Put the courgettes in a food processor, with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season, then blitz again. Transfer to a bowl, then stir through the yogurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.
