3-4 ZUCCHINI/COURGETTE
1 CLOVE GARLIC, CRUSHED
1 TSP OLIVE OIL
A PINCH OF SALT AND PEPPER
FOR THE CHILLI BUTTER:
2 TBSP BUTTER
1/2 TSP CHILLI FLAKES
1/2 TSP LEMON JUICE
2 TBSP PINE NUTS
FOR DRESSING:
1/4 CUP GREEK OR NATURAL YOGHURT
2 TBSP TAHINI PASTE
1 TBSP LEMON JUICE
1 TBSP WATER
1 TBSP POMEGRANATE MOLASSES
HANDFUL OF CHOPPED FRESH PARSLEY
Start by putting the grill on.
Place the whole zucchini on a baking tray and grill for 40-45 minutes until crisp and blackened out the outside, turning half way through cooking.
While the zucchini is in the oven, make the chilli butter. Melt the butter in a pan, add the pine nuts and cook for 2-3 minutes. Do not let the pine nuts brown too much or they will become bitter. Add the chilli flakes and lemon juice and let sit until needed.
Make the dressing in a food processor (or by hand if you prefer) by blending the yoghurt, tahini paste, lemon juice and water until smooth. You may need to scrape the sides of the processor down once or twice. Add a little more lemon juice or water if you'd like it a little smoother.
Once the zucchini is cooked and cooled, remove their skins. (They should peel off very easily). Scoop out the insides of the zucchini into a colander to discard all of the excess liquid.
Mash the garlic and zucchini together with a pinch of salt and pepper.
Put the zucchini mixture on a plate and top with the tahini yoghurt, the chilli pine nut butter, drizzle with the pomegranate molasses and sprinkle with the parsley.
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