Courgette Ribbons + Tahini Yoghurt On Toast

Courgette is delicious eaten raw, especially when it's peeled into ribbons, coated in a lemon and mint dressing, then served on crusty bread with a simple tahini yoghurt. Yum!

Ingredients

-1 people+

Metric

Method

1. 1

   Peel the courgette lengthways so you’re left with lots of ‘courgette ribbons’. Add the courgette ribbons to a bowl with a pinch of salt. Mix with your hands, then set aside for 20-30 minutes to let the salt draw out the moisture from the courgette.

   
2. 2

   Meanwhile, combine the tahini and yoghurt in a bowl. Mix until smooth, adding a splash of water to loosen if necessary, then set aside.

   
3. 3

   Next, drain the water from the courgette. Then chop the mint leaves and add them to the bowl with the courgette, along with the lemon zest, lemon juice, a drizzle of olive oil and the chilli flakes. Mix, then give the dressing a taste and add extra salt, if necessary.

   
4. 4

   Next, toast the slices of bread. Then rub the cut side of the garlic over one side of the toast.

   
5. 5

   To serve, spoon the tahini yoghurt over the slices of toast, then top with the courgette ribbons and spoon over any leftover dressing. We also like to sprinkle extra chilli flakes on top. Enjoy!