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.
3 | green courgettes |
3 | yellow courgettes |
3 | tbsp olive oil |
300g | labneh, or thick-set Greek yoghurt |
1 tbsp | marjoram or oregano leaves, picked |
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 | |
Grated tomato salsa: | |
300g | ripe vine tomatoes (about 3-4) |
2 tbsp | rose harissa |
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