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Sizzling courgettes with plant-based tzatziki
Serves 2-3 Starters and mains
Ingredients
- 1 large courgette
- 2tbsp olive oil
- small bunch pea shoots or watercress
For the tzatziki
- 200g plant-based yoghurt
- 1/2 cucumber, grated
- 1 garlic clove
- 10g parsley, finely chopped
- ¼tsp salt
To serve
- handful candied seeds (see recipe linked)
- 4tbsp kombucha chimichurri (see recipe linked)
Method
Make the tzatziki by combining all the ingredients in a small bowl, then set aside.
Cut the courgette into three 5cm pieces. Slice each piece into three, lengthways, to make even fillets. With a sharp knife, cross-hatch each fillet evenly.
Pour the oil into a frying pan and heat until hot, then add the courgette fillets, skin-side-up on the slices with skins. Cook over a medium heat until golden, then flip on to the skin side and continue to cook until the fillets are tender.
To serve, put 3-5 dots of tzatziki on each plate, or spread a dollop across each one. Lay the fillets on top, then sprinkle the candied seeds over. Drizzle the chimichurri over the top and garnish with leaves.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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