Name: Roasted and raw courgettes with tomato salsa and labneh
Ingredients: 3 green courgettes; 3 yellow courgettes; 3 tbsp olive oil; 75g labneh, or thick-set Greek yoghurt; 1 tbsp marjoram or oregano leaves, picked; 300g ripe vine tomatoes (about 3-4); 2 tbsp rose harissa; 1 garlic clove, peeled and crushed; 1 tbsp coriander leaves, finely chopped; 1 lemon; ½ tsp finely grated zest, 1½ tsp juice; 20g pine nuts; ¼ tsp sumac; flaked salt and black pepper

Roasted and raw courgettes with tomato salsa and labneh

Salad Vegetarian

Serves 4-6

Prep 15 min

Cook 35 min

This sunny dish celebrates the wonderful union of courgettes and tomatoes, that get along especially well in any context, but particularly when paired with creamy labneh and sumac pine nuts. Make this vegan by swapping out the labneh for dairy-free yoghurt, or omitting it completely - it’s still as delicious without.

Follow the full recipe

Ingredients

3	green courgettes
3	yellow courgettes
3 tbsp	olive oil
75g	labneh, or thick-set Greek yoghurt
1 tbsp	marjoram or oregano leaves, picked
GRATED TOMATO SALSA
300g	ripe vine tomatoes (about 3-4)
2 tbsp	rose harissa
1	garlic clove, peeled and crushed
1 tbsp	coriander leaves, finely chopped
1	lemon; ½ tsp finely grated zest, 1½ tsp juice
SUMAC PINE NUTS
20g	pine nuts
¼ tsp	sumac
	flaked salt and black pepper

Method

Preheat the oven to 240C.
Take one of each courgette and thinly slice along its length into ribbons on a mandolin or with a peeler into a large mixing bowl. Add ¼ teaspoon of salt and mix well. Leave for 20 minutes to soften slightly.
Meanwhile, take the remaining courgettes and cut at an angle into 3 cm pieces. Add to a large, parchment-lined roasting tray and mix with 1½ tablespoons of oil and ¼ teaspoon salt. Roast for 8-10 minutes, or until just cooked through and lightly browned. Set aside to cool completely.
Toast the pine nuts in a small frying pan over a medium-low heat for 6-8 minutes, stirring occasionally, until nicely coloured. Off the heat, add the sumac and 1½ tsp of oil and toss to coat. Leave to cool.
Make the tomato salsa by grating the tomatoes on the coarse side of a box grater directly into a bowl to catch the flesh and juices. Discard the skins. Mix in the remaining salsa ingredients with the remaining tablespoon of oil, ¼ teaspoon salt and a generous grind of pepper.
To serve, spread the labneh or yoghurt onto the base of a large plate. Pour away any juices that have collected in the bottom of the raw courgettes, then add the roasted courgettes and half of the salsa, tossing well to dress. Arrange this on top of the labneh then spoon over the remaining salsa and sprinkle over the nuts and marjoram leaves.