A really simple dish of fried courgettes, spiced with za'atar and served on a bed of minted yoghurt. Wolf it down all on its own for an easy lunch or supper, or use it to accompany a main meal or as part of a mezze spread. It's that versatile.
1large courgette (zucchini)or two small ones - cut into bitesized chunks
1tspza'taar spice mix
¼tspsea salt
2sprigsfresh mintleaves removed and finely chopped
5tbspGreek yoghurt
¼lemonor lime - juiced
Instructions
Heat the olive oil in a non stick pan over a medium heat. I use my cast iron skillet for this sort of cooking.
2 tbsp extra virgin olive oil
Throw in the courgette chunks and fry, stirring once or twice for three minutes.
1 large courgette (zucchini)
Add the za'taar and salt and continue to cook, stirring occasionally for a further five minutes to until the courgettes are just cooked through, but neither soggy nor charred.
1 tsp za'taar spice mix, ¼ tsp sea salt
Leave in the pan for a few minutes to cool a bit.
Meanwhile stir the yoghurt, mint and citrus juice together.
Spoon the yoghurt over a serving plate. Pile the courgettes over the top and drizzle with any oil left in the pan. If there's not enough, drizzle some fresh good quality extra virgin olive oil on instead.
Best served warm or at room temperature.
Notes
Serves four as a side dish or two as a light lunch or supper.For even more pizzaz, try one or all of the following:
Spice your courgettes up further and add half a teaspoon of mild aleppo chilli flakes (pul biber in Turkey) along with the za'atar. Or try a pinch of hot chilli flakes instead.
Add minced garlic to the yoghurt, along with the lemon and mint.
For something a bit more substantial, scatter crumbled feta cheese or goat's cheese over the top.
Scoop the courgettes and yoghurt up with crusty bread or fill warm pittas with it instead.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.