for 4 people

Courgettes

800 g	courgettes, cut into pieces approx. 3 cm wide
1 ½ tbsp	olive oil
¾ tsp	salt

Hummus

2 tbsp	tahini (sesame paste)
1	garlic clove, coarsely chopped
1	organic lemon, grated zest and 3 tbsp of juice
1 tsp	cinnamon
½ tsp	nutmeg

Courgette salad

100 g	courgettes, cut lengthwise into slices approx. 2 mm thick
100 g	yellow courgettes, cut lengthwise into slices approx. 2 mm thick
1 ½ tbsp	olive oil
1 ½ tbsp	lemon juice
½ tsp	salt
a little	pepper

To serve

50 g	almonds, roasted, coarsely chopped

How it's done

Courgettes

Spread the courgettes on a baking tray lined with baking paper, drizzle with oil, season with salt.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 240 °C. Remove, allow to cool slightly.

Hummus

Place the tahini in a measuring cup along with the courgette and all the other ingredients up to and including the nutmeg, puree, chill for at least 1 hr.

Courgette salad

In a bowl, mix the courgettes with all the other ingredients up to and including the pepper, leave to absorb for approx. 5 mins.

To serve

Plate up the hummus, top with the salad, sprinkle with the almonds.

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