courgettes

Slice the courgettes in half lengthways.
Season with salt and olive oil.
Place cut-side down on a grill or a frying pan over a medium heat.
Cook until the courgettes have a deep dark colour and are nearly burnt.
Flip and grill for another minute or two on the other side, without giving them time to overcook. They should stay a little under.
Remove from the grill and place on a plate or platter.
Sprinkle with a little more salt and a good grind of black pepper.
Dress liberally with the green goddess dressing and then the dukkah.

green goddess dressing

Blend 4 cloves of garlic with 250g yoghurt and 50ml olive oil.
Roughly chop your choice of herbs and the lemon zest.
Fold the herbs and lemon zest into the yoghurt mixture, along with the lemon juice.
Take care not to blend the herbs for too long, as they can oxidise and darken.

dukkah

Preheat the oven to 180°C.
Toast the nuts together in the oven until golden brown.
Toast the spices together until fragrant and lightly coloured.
Crush the nuts in a pestle and mortar so that some are finely broken down and some remain chunkier.
Grind the spices separately.
Mix the nuts and spices together and season with a little salt.