for 4 person

To marinate the courgette

3	courgettes, cut into wedges
6	garlic cloves
2 tbsp	olive oil
½ tbsp	Dried peppermint leaves, coarsely crushed
½ tsp	fennel seeds, coarsely crushed
½ tsp	salt

Dip

1 tbsp	lemon juice
1 tbsp	olive oil
1 tbsp	sunflower seeds, roasted
2 tbsp	peppermint, roughly chopped
a little	sea salt
a little	pepper

How it's done

To marinate the courgette

Place the courgette and garlic in an ovenproof dish. Add the oil, mint, fennel seeds and salt, mix.

To roast

Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.

Dip

Roughly mash the courgette, cut through the skin a little if it is not entirely mashable. Squeeze the garlic out of its skin, mix in along with the lemon juice. Drizzle with oil. Scatter the sunflower seeds and mint over the top, season.

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