Roasted and raw courgettes with tomato salsa and labneh
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.
Prep
15 min
Cook
35 min
Serving size
4-6
Ingredients
3 green courgettes
3 yellow courgettes
3 tbsp olive oil
300g 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
1. Preheat the oven to 240C.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
