Name: Soft saffron courgettes with tzatziki
Ingredients: ¼ tsp saffron; 200ml olive oil; 10 garlic cloves, thinly sliced; 1 mild red chilli, split in half, stem kept intact, deseeded; 1 kg courgettes, very thinly sliced on a mandoline; 1-2 courgettes (250g), finely grated, water squeezed out; 1 small garlic clove, crushed; ½ tsp dried mint; 250g Greek yoghurt; 1 lemon: 1 tsp grated zest and 1 tbsp juice; Fine sea salt and black pepper

New

Side Spring

Serves 6

Prep 20 min

Cook 20 min

I love this combination of saffron and courgettes - the saffron adds a floral touch that courgettes, on their own, don't quite have. Serve hot or warm against the cold yoghurt, with plenty of bread. It's just as good made the day before and brought back to room temperature.

Ingredients

¼ tsp	saffron
200ml	olive oil
10g " mint sprigs, plus 10g extra picked leaves
10	garlic cloves, thinly sliced
1	mild red chilli, split in half, stem kept intact, deseeded
1 kg	courgettes, very thinly sliced on a mandoline

COURGETTE TZATZIKI

1-2	courgettes (250g), finely grated, water squeezed out
1	small garlic clove, crushed
½	tsp dried mint
250g	Greek yoghurt
1	lemon: 1 tsp grated zest and 1 tbsp juice
	Fine sea salt and black pepper

Method

Place the saffron and oil in a 26cm cast iron pan on medium heat. Warm gently and add in the mint sprigs, garlic, chilli and courgettes with 1 ¾ teaspoon of salt and a very generous grind of black pepper. Stir well, cover with a lid and cook for 10 minutes. Uncover, stir again and cook for another 10 minutes, until soft. Take off the heat (pick out the mint sprigs) and set aside for 5 minutes, then stir through the mint leaves.
Meanwhile, make the tzatziki. Place the grated courgettes, garlic, dried mint, yoghurt, lemon zest and juice and ½ teaspoon of salt in a bowl and mix well.
Serve the courgettes with some of the tzatziki spooned on top and the rest in the bowl on the side.