Courgette and Yoghurt Sauce.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
400g FAGE Total Yoghurt 2%
2 courgette, sliced
½ garlic clove, crushed
5 capers, drained
50g Pecorino cheese, finely grated
1 tbsp white vinegar
1 tsp dried marjoram
1 tbsp olive oil
salt and ground black pepper, to season

25'
Serves 4
INSTRUCTIONS
  1. Steam the courgettes for 5-8 minutes or until just tender. Drain, dry and leave to cool. Put the courgettes in a blender together with the yoghurt and all the other ingredients. Blend for a creamy texture. Serve as a dip, or as an accompaniment for Mediterranean dishes.

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