Crushed Courgettes

Minty, garlicky crushed courgettes are an aesthetic addition to a summer barbeque or mezze night. A whole bulb of garlic may sound a little extreme, but trust me the flavour is more subtle than you would think. I didn't crush too intensely as I prefer to retain the shape of the courgette more, but if you're looking for more of a pulp then crush away.

Serving Suggestion: alongside a slow roast joint (excellent third-wheel to lamb flatbreads & fattoush salad), roast chicken, or fresh white fish.

Difficulty Level 1

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Ingredients:

Serves 4 as a side

• 3 large courgettes (750g), cut in half lengthways and then into 6cm pieces

• 1 whole garlic bulb, separated into unpeeled cloves

• 1 tsp dried mint

• 3 sprigs fresh thyme

• 1½ tsp coarse sea salt

• Black pepper

• 70ml olive oil

• 2 tbsp chopped fresh mint

• 1½ tbsp chopped dill

• 1 tbsp lemon juice

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Method:

1. Heat the oven to 200C/400F/gas mark 6. Put the courgettes and garlic cloves in a bowl and add the dried mint, thyme, salt, some black pepper and the oil. Mix everything together and transfer to a medium baking dish – make sure the courgette pieces overlap a little, cut side up, and form a single layer. Bake for about 40 minutes, until the courgettes have softened and taken on some colour.

2. Transfer everything to a colander, pressing the courgettes so they start to release some of their liquid, and leave to cool for at least 30 minutes.

3. Transfer the contents of the colander to a mixing bowl, and squeeze the garlic cloves out of their skins (discard the skins). Mash everything together with a fork (if the courgettes' skin is on the tough side, you may have to chop them with a knife). Stir in the remaining ingredients and set aside for an hour before serving.

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