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Grilled courgettes with warm yoghurt and saffron butter
Serves 2-4 Starters and mains
Ingredients
- 30g unsalted butter
- ¼tsp saffron threads, roughly crushed, or pinch turmeric
- 4 small, pale green or regular courgettes, tops trimmed slightly, halved lengthways
- 2½tbsp olive oil
- 1tsp cornflour
- 300g Greek-style yoghurt
- 2 garlic cloves, crushed
- ½tsp dried mint
- ¾tsp coriander seeds, toasted and roughly crushed with a pestle and mortar
- 1½tbsp mint leaves
- ½ lemon, to squeeze
Method
Preheat the grill to high. Line a baking tray with baking parchment. Put the butter and saffron or turmeric in a small saucepan on a medium heat. When the butter has melted, set aside to infuse.
Put the courgettes on the lined baking tray and toss with 2tbsp oil, a large pinch salt and a good grind of black pepper. Arrange them cut side up and grill for 15–20 minutes until nicely charred and softened.
Towards the last 10 minutes of grilling time, make the sauce. In a large bowl, whisk together the cornflour and 3tbsp water until smooth, then add the yoghurt, garlic, dried mint, the remaining oil and ½tsp salt.
Whisk to combine, then transfer to a large, non-stick sauté pan on a medium heat. Cook, stirring continuously, for about 10 minutes, or until thickened slightly and warmed through. Do not let the sauce boil or it will split. Transfer the warm yoghurt sauce to a plate with a lip and top with the courgettes, grilled side up. Spoon over the saffron butter, then sprinkle with the coriander seeds and mint leaves. Squeeze the lemon over and serve.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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