Courgette is delicious eaten raw, especially when it’s peeled into ribbons, coated in a lemon and mint dressing, then served on crusty bread with a simple tahini yoghurt.
Yum!
Notes:
- Courgette is delicious when it’s eaten raw! We soak the peeled courgette in salt to extract as much moisture as possible, as well as softening the flesh. The acidity in our lemon and mint dressing also helps to cut through the raw courgette.
- Ideally you’ll want to use a peeler which is larger than the width of the courgette, otherwise you won’t end up with consistently-sized courgette ribbons. Alternatively you can slice the courgette into ribbons. We suggest slicing 3mm thick ribbons. Any thinner, the courgette will break apart too easily. Any thicker, the courgette might not bend into ribbons.
Things to know:
- If you don’t like mint, you can use fresh parsley or basil instead.
- We use a Greek-style plant-based yoghurt, which works really well in this dish. Try to avoid heavily-sweetened plant-based yoghurts, which might overpower the other flavours.
- If possible, we recommend using extra-virgin olive oil for the dressing, which has a stronger flavour and better texture compared to regular olive oil.
Courgette Ribbons + Tahini Yoghurt On Toast
Ingredients
- 1 courgette
- salt
- 4 tbsp tahini
- 120 g plant-based yoghurt, we use oat
- 1 handful of fresh mint, leaves picked
- 1/2 lemon, zest + juice
- olive oil
- 1 pinch of chilli flakes, plus extra for topping
- 2 thick slices of bread, or GF bread
- 1/2 garlic clove
Method
- Peel the courgette lengthways so you’re left with lots of ‘courgette ribbons’. Add the courgette ribbons to a bowl with a pinch of salt. Mix with your hands, then set aside for 20-30 minutes to let the salt draw out the moisture from the courgette.
- Meanwhile, combine the tahini and yoghurt. Mix until smooth, adding a splash of water to loosen if necessary, then set aside.
- Next, drain the water from the courgette in a bowl. Then chop the mint leaves and add them to the bowl with the courgette, along with the lemon zest, lemon juice, a drizzle of olive oil and the chilli flakes. Mix, then give the dressing a taste and add extra salt, if necessary.
- Next, toast the slices of bread. Then rub the cut side of the garlic over one side of the toast.
- To serve, spoon the tahini yoghurt over the slices of toast, then top with the courgette ribbons and spoon over any leftover dressing. We also like to sprinkle extra chilli flakes on top. Enjoy!