Sunday, July 5, 2009

Grilled courgettes with tahini dressing

Serves 4

I hear the weather back home is pretty damn fine at the moment, and it is Sunday after all, so I reckon a few barbecues must be in the planning stage. This great little dish is terrific as it is, or served as a side dish with crisp edged lamb chops and a little goats cheese, say, or, best of all, stuffed into flatbread with shreds of charred barbecued lamb.

55ml tahini
55ml water
Juice of ½ lemon
1 clove garlic, grated
Sea salt
450g courgettes, sliced 1cm thick lengthwise
3 tblsp olive or rapeseed oil, plus more for drizzling
Freshly ground black pepper
3 tblsp fresh mint leaves, shredded

First make the dressing, which is a cinch - just whisk together the tahini, water, lemon juice, garlic and a pinch of salt, then set aside.

Brush the courgettes with oil, sprinkle with a little salt and grill over medium coals until lightly charred and tender - about four minutes on each side.

Arrange the courgettes on a plate, drizzle over some of the tahini dressing and a splash or two of oil, a few grinds of pepper, some salt flakes and a sprinkling of mint. Serve immediately.