- 4 courgettes
- 1 chilli
- 2 spring onions
- 1 lemon
- 2 garlic cloves
- 2 x 400g tins of butter beans
- 2 tsp sumach
- A 25g bag of sesame seeds
- A 150g pot of yogurt
- 2 large handfuls of baby leaf spinach
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Frying pan
- A couple of bowls
Heat your grill to its highest setting. Place the courgettes on a baking tray lined with foil. Grill for 30-40 mins till the skin is charred. Turn regularly. Remove from grill and leave to cool.
Halve your chilli and deseed it. Slice the chilli and spring onions into long strips. Zest and juice the lemon. Peel and grate or crush the garlic cloves. Drain and rinse the butter beans.
Fry the sesame seeds for 2 mins till golden. Tip into a bowl. Heat 1 tbsp olive oil in the frying pan. Add the chilli and cook for 2 mins till crispy. Place on a plate using a slotted spoon.
Tip half the beans into the chilli oil. Add ½ tsp of sumach. Cook for 2 mins then stir and flip the beans. Cook for another 2 mins, till the skins are crispy.
Put in a bowl using a slotted spoon. Add the remaining beans into the pan with ½ tsp more of the sumach. Cook for 2 mins. Add the spring onions and half the crushed garlic. Cook for another 2 mins. Pour into the bowl.
Peel and discard the courgette skins. Otherwise, you can halve the courgettes and scoop the insides with a spoon. Place the flesh in a sieve for 10 mins to drain excess liquid. This is your baba ganoush.
Mix the yogurt with the lemon zest and half thelemon juice. Mix with a pinch of sumach and salt. Finely shred the spinach and mix with the beans and remaining lemon juice. Season well.
Stir the saved garlic in the cougette baba ganoush. Season to taste. Divide the bean salad between two bowls. Top with yogurt, baba ganoush, sesame seeds and a pinch more of the sumach.