Roasted courgettes with garlic yoghurt recipe
 Topped with crunchy pumpkin seeds and mixed with a generous handful of fresh herbs, these warm tender courgettes are nestled onto a bed of cool creamy yoghurt to make an impressive side dish. Although I prefer serving the courgettes warm they are still delicious when allowed to cool to room temperature. 200g/7oz plain Greek yoghurt 2 medium garlic cloves, finely grated salt and pepper 200g/7oz plain Greek yoghurt 2 medium garlic cloves, finely grated salt and pepper 400g/14oz courgettes 2 tbsp olive oil 1 unwaxed lemon, zest and juice 15g/½oz dill, roughly chopped 15g/½oz mint leaves, roughly chopped 400g/14oz courgettes 2 tbsp olive oil 1 unwaxed lemon, zest and juice 15g/½oz dill, roughly chopped 15g/½oz mint leaves, roughly chopped 20g/½oz lightly roasted pumpkin seeds pinch chilli flakes 20g/½oz lightly roasted pumpkin seeds pinch chilli flakes Method For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6.Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6. Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. Recipe tips This would be a great way to serve barbecued courgettes as well.