Charred courgettes with garlic yoghurt recipe
 The garlic, yoghurt and pistachios in this grilled courgette recipe add to its gut-friendly credentials. It also makes a completely delicious part of a veggie mezze. 3 tbsp extra virgin olive oil3 courgettes, sliced into 15mm/⅝in thick rounds1 tsp white sugar1 tsp coarse black pepper1 small garlic bulb250g/9oz full-fat live Greek-style yoghurt (or plant-based yoghurt)salt40g/1½oz golden sultanas, soaked in warm water and drained, to serve40g/1½oz shelled pistachios, roughly chopped, to serve1 tsp dried rose petals, to serve (optional) 3 tbsp extra virgin olive oil 3 courgettes, sliced into 15mm/⅝in thick rounds 1 tsp white sugar 1 tsp coarse black pepper 1 small garlic bulb 250g/9oz full-fat live Greek-style yoghurt (or plant-based yoghurt) salt 40g/1½oz golden sultanas, soaked in warm water and drained, to serve 40g/1½oz shelled pistachios, roughly chopped, to serve 1 tsp dried rose petals, to serve (optional) Method Preheat the oven to 240C/220C Fan/Gas 9. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Mix the garlic into the yoghurt and then season with a touch of salt. To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using). Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Mix the garlic into the yoghurt and then season with a touch of salt. Mix the garlic into the yoghurt and then season with a touch of salt. To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using). To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using).