Courgette Hasselback With Romesco Sauce And Mint Yogurt
This is such a beautiful way to cook courgettes. By cooking them this way, they become soft, charred, and succulent, pairing perfectly with the robust Romesco sauce and the creamy mint and yoghurt topping. Magnificent! We used small, new-season courgettes for a sweeter flavour.
Takes 35 minutes
Serves 2
Ingredients
- 2 medium courgettes
Romesco Sauce
- 1 x 220g jarroast red pepper
- 1 clove garlic
- 100 g blanched almonds
- 8 tbsp olive oil
- 1 tbsp vinegar
- 2 tsp salt
- Pinch of ground black pepper
Yoghurt Sauce
- 250 g coconut yoghurt
- 10 g fresh mint
- 2 tbsp tahini
- Juice of 1/2 lemon
- Pinch of salt
Instructions
- Preheat the Oven:Preheat the oven to 200°C.
- Prepare the Courgettes:Slice each courgette 3/4 of the way through, spacing the slices approximately 1/2 cm apart to create a Hasselback effect. Place the courgettes on a baking tray, brush with 2 tablespoons of olive oil, and sprinkle with a generous pinch of salt. Ensure some oil gets between the slices. Bake for 20 minutes.
- Make the Romesco Sauce:While the courgettes are baking, peel the garlic cloves and add them to a food processor along with the roasted red peppers, blanched almonds, olive oil, vinegar, salt, and black pepper. Blend until smooth. Taste and adjust the seasoning if needed.
- Prepare the Yoghurt Sauce:Remove the mint leaves from the stalks and finely chop them. In a bowl, combine the mint, coconut yoghurt, tahini, lemon juice, and a pinch of salt. Mix well and adjust the seasoning to taste.
- Check the Courgettes:After 20 minutes, check on the courgettes. Open up some of the slices and add a little more oil if necessary to help them turn golden inside. Bake for a further 5 minutes, or until the courgettes are soft, slightly charred, but still holding their shape.
- Serve:In two bowls, spread a generous layer of Romesco sauce at the base. Place a courgette on top of each, then drizzle with the yoghurt sauce for a lovely finish. Enjoy!
