Page title and description
Salad dressings & dips
Courgettes with tzatziki
This vegetarian Greek combination makes a lovely thirst-quenching summer starter or can be eaten as part of a mezze spread. Cooling tzatziki also makes a good salad dressing, or an accompaniment to grilled lamb chops.
Ingredients
for the tzatziki
- 1 tsp dried mint
- 500ml natural yoghurt
- 1 cucumber, deseeded and grated
- 1 garlic clove, crushed with ½ tsp sea salt
- juice of ½ lemon
for the courgettes
- 50g butter
- 50ml olive oil
- 4 courgettes
- 1 chilli, finely sliced
- handful of fresh mint, chopped
- 1 tsp red wine vinegar
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
To make the tzatziki
-
Step 1
mix all the ingredients together in a large bowl. Season to taste. Leave to chill in a fridge until required.
Cut the courgettes
-
Step 1
in half lengthways and chop into 1cm chunks. Melt the butter in a pan with the oil and add the courgettes and chilli. Cook over a medium heat until tender and lightly browned.
-
Step 2
Sprinkle the courgettes with the mint and vinegar. Season well and serve hot with the tzatziki dip on the side.