for 4 person

Herb yoghurt

500 g	plain greek yoghurt
1	garlic clove, squeezed
½ bunch	coriander, finely chopped
½ bunch	peppermint, finely chopped
1	organic lime, use grated zest and 1 tbsp of juice
¾ tsp	garam masala
¼ tsp	salt

Saffron butter

40 g	butter
1 sachet	saffron

Charcoal/gas/electric grill

2	courgettes, halved lengthwise
2	yellow courgettes, halved lengthwise
1 tbsp	oil
¾ tsp	salt

Serve

2 sprig	coriander, leaves torn off
2 sprig	peppermint, leaves torn off

How it's done

Herb yoghurt

In a bowl, mix the yoghurt with all the other ingredients up to and including the salt, set aside.

Saffron butter

Melt the butter in a small pan. Remove the pan from the heat, add the saffron.

Charcoal/gas/electric grill

Brush both sides of the courgette with oil, season with salt. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 8 mins. on each side.

Serve

Spread the yoghurt on a platter, add the courgettes, drizzle with the saffron butter. Garnish with the coriander and mint.

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