- 2 courgettes
- 1 lemon
- 40g honey
- 1 tsp smoked paprika
- 250 g pack of quinoa & golden vegetable
- 1 garlic clove
- 220g goat's milk yogurt
- A handful of mint
- 1 tbsp pumpkin seeds
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
To serve, spread the yogurt across the base of two plates. Pile the marinated courgette and quinoa mix on top. Scatter over the pumpkin seeds. Garnish with the remaining mint leaves and serve.
- 2.
Preheat your oven to 200°C/Fan 180°C/Gas 6. TRim and roughly chop the courgettes into chunks – about 5cm thick. Place them on a baking tray. Drizzle over 1 tbsp olive oil and season with salt and pepper. Roast for 15 mins, tossing halfway, till the courgettes are golden around the edges but still have some bite.
- 3.
Meanwhile, finely grate the zest from the lemon. Add half the zest to a large bowl. Squeeze in the jucie from half the lemon. Add the honey and smoked paprika with 1 tbsp olive oil and season with a pinch of salt and pepper. Whisk together and set aside.
- 4.
Heat through the quinoa and golden veg according to the pack instructions.
- 5.
When the courgettes are ready, tip them into the bowl with the dressing. Toss together while still warm. Stir through the warm quinoa. Set aside to marinate.
- 6.
Add the yogurt to a separate bowl and grate in the garlic. Finely chop half of the mint leaves and add to the bowl along with the remaining lemon zest and the juice from half the lemon. Season with a large pinch of salt and pepper. Whisk together.
