The Med meets the Middle East in a simple and pretty side dish with zing.
Cook: 15 Mins
Serves: 4
Price: £0.88 per serving
Nutritional Information
Each 146g serving contains
Energy
1294kj
212kcal
1294kj
212kcal
11%
Fat
16.8g
16.8g
Med
24%
24%
Saturates
4.5g
4.5g
Med
23%
23%
Sugars
4.7g
4.7g
Low
5%
5%
Salt
0.55g
0.55g
Med
9%
9%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
886kj/212kcal
Typical energy values per 100g:
886kj/212kcal
Ingredients
2 tbsp Olive Oil
1 tsp Mixed Dried Herbs
½ tsp dried Chilli Flakes (optional)
2 medium Courgettes
3 tbsp Tahini
1 Lemon, juiced and zested
2 tbsp Asda Fat Free Greek Style Yoghurt
1 Garlic Clove, crushed
2 tbsp Coriander, finely chopped
80g Asda 40% Less Fat Salad Cheese, crumbled
40g Pomegranate Seeds
Method
1
Mix 1 tbsp of the oil with the dried herbs and chilli flakes if using. Halve the courgettes lengthways and brush the oil onto the cut side of the courgettes. Cook cut-side down on the pre-heated BBQ over a medium heat for 10–12 mins until tender and lightly charred, turning every 2–3 mins, brushing on leftover oil and herb mix.
2
As the courgettes cook, mix together the tahini, remaining oil, 1 tbsp lemon juice, yoghurt, garlic and half the coriander. Add a little splash of water if needed to loosen the dressing.
3
Arrange the courgettes on a serving plate. Scatter over the crumbled salad cheese and pomegranate seeds. Drizzle over the dressing and scatter with the remaining coriander and lemon zest.
4
To cook indoors: Cook the courgette halves in a large non-stick pan or on a pre-heated griddle pan, over a medium heat for 10–12 mins, turning from time to time until tender and lightly charred.