Minty Griddled Courgettes with Beetroot Feta Yoghurt


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 

  1. 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.
  2. Mix together the garlic, lemon juice, mint, half the basil and a good glug of olive oil. Pour over the courgettes and season.
  3. Mix together the yoghurt, beetroot and feta. Serve alongside the griddled courgettes and scatter with the hazelnuts and lemon zest.