4 courgettes, sliced lengthways
2 tbsp olive oil
1 garlic clove, crushed
Zest and juice of 1 lemon
2-3 sprigs fresh mint leaves, chopped
A small bunch of fresh basil, chopped
Sea salt and black pepper
4 tbsp FAGE Total Yoghurt
1 cooked beetroot, finely chopped
50g feta, crumbled
2 tbsp roasted hazelnuts, roughly chopped
- Heat a griddle pan until hot. Brush the courgette slices with oil and cook, on both sides until charred. This may have to be done in batches. Remove from the pan.
- Mix together the garlic, lemon juice, mint, half the basil and a good glug of olive oil. Pour over the courgettes and season.
- Mix together the yoghurt, beetroot and feta. Serve alongside the griddled courgettes and scatter with the hazelnuts and lemon zest.