Charred Courgettes with a Tahini Sauce
Charred Courgettes with a Tahini Sauce
Course: Recipes, MainDifficulty: EasyServingsservings
Total time
1
hour10
minutesI made this with some courgettes from the garden and discovered the joy of eating courgette leaves! If you haven’t had them before, do try them. This recipe comes from Tom Hunt’s book: Eating for Pleasure, People & Planet, where he comes up with interesting ways to avoid food waste. This is a fun one to do on the BBQ, but as we didn’t have one I used a griddle pan. It does take longer than you imagine though, so start before you think you should!
xx Juliet Kennedy
INGREDIENTS
4 courgettes
Courgette or spinach leaves
Courgette flowers if you can find them
Sauce4 tblsp tahini
1 clove of garlic
4 tblsp of water (add more if needed)
1 tblsp date syrup or maple syrup or honey or balsamic syrup
Lemon juice & zest from one lemon.
Directions
- Heat a griddle pan aggressively. Place the courgettes on and allow them to cook and blacken. They might explode a little so watch out. When they are blackened around the skin, remove them from the griddle pan.
- Brush the leaves with oil and place them on for just a few seconds to cook (no longer otherwise they will be properly charred).
- Cut the courgettes into pieces, and then also cut up the leaves. Place them on a serving plate together, and then splash the tahini sauce over the top, and finally the syrup you choose to use.
- Use a spoon to drizzle over some lemon juice (probably not all or it will be drowned – just a few spoonfuls) and the zest.
- Decorate with the courgette flowers and serve.
Shop the Ingredients
