EASY ZUCCHINI ANTIPASTI
A beautiful roasted courgette dip that's packed with flavour. Paired with lemon, garlic, chilli & herbs, this zucchini antipasti is wonderful
- 500 g courgettes chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 garlic clove crushed
- A squeeze of lemon juice
- 1 tbsp Greek yoghurt
- A handful each chopped dill & mint
- A pinch chilli flakes
- A drizzle Extra virgin olive oil
Preheat the oven to 180°C or 360°F.
Arrange the courgettes on a baking tray, toss with olive oil and sprinkle with cumin seeds. Season well. Roast for 15-20 minutes, until golden and cooked.
In a processor, blitz courgettes, cumin & garlic with a squeeze of lemon. Taste and adjust seasoning. Stir in yoghurt and herbs. Spoon into bowl and finish with chilli and EVOO.