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Garlicky courgettes and carrots with walnuts in yoghurt
Serves 4-6 Sauces and accompaniments
Ingredients
- 3 medium courgettes (approx. 600g), trimmed and grated
- 1 medium carrot (approx. 200g), trimmed and grated
- 4 tbsp olive oil
- 4 garlic cloves, finely chopped
- 30g gherkins, choppedf into bite-sized pieces
- handful fresh dill, hard stalks removed, chopped
- 280g full-fat yoghurt
To serve
- extra-virgin olive oil
- sprinkle pul biber
Method
Put the grated courgettes in a colander, sprinkle a little salt over and leave to drain for 10 minutes. Using a clean tea towel or strong kitchen paper, squeeze out any excess juice and put the courgettes in a large bowl. Add the grated carrots and combine.
Heat the olive oil in a wide, heavy pan over a medium-high heat, add the grated mixture and sauté for 5 minutes, stirring often. Stir in the garlic, season with some salt and pepper and sauté for a further 3 minutes until the vegetables soften up but still retain some crunch. Transfer to a large bowl to cool.
Once cool, stir in the chopped gherkins, walnuts and dill, then fold in the yoghurt and combine well. Season again if needed, and mix.
You can either chill to serve cold or serve at room temperature. Spread over a serving plate, drizzle some extra-virgin olive oil over and sprinkle the pul biber over.
It will keep in the fridge, covered, for 1-2.
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