- 4 courgettes
- 1 tsp ras el hanut
- 1 lemon
- A handful of mint
- 2 shallots
- A 75g bag of brown basmati rice
- A 25g bag of pumpkin seeds
- 3 tbsp 0% fat Greek style yogurt
- A pinch of smoked paprika
- Sea salt and freshly ground pepper
- 1 tsp olive oil
- Baking tray
- A couple of bowls
- Pan with a lid
- Food processor (optional)
Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the courgettes and slice into chunky batons.
Spread the courgette batons out on a baking tray. Sprinkle over 1 tbsp ras el hanut and a little seasoning. Pour in 1 tsp oil and toss together. Roast for 20-25 mins till charred around the edges.
Grate the zest from the lemon and set aside in a small bowl. Squeeze the juice into a separate bowl.
Peel and slice the shallots into thin rings. Chuck into the lemon juice bowl and stir well. Season and set aside.
Tip the rice into a colander and rinse well under cold water for 1-2 mins. Transfer to a small pan and pour in enough cold water to cover by 1 cm. Bring to the boil. Turn the heat down. Cover and simmer very gently for 20 mins.
When the courgettes have roasted, transfer half to a food processor. Add half the mint leaves, half the lemon zest and some seasoning. Blend till it forms a rough pulp.
Divide the rice between two plates. Spoon over the smashed courgette. Add the remaining roasted courgettes and some of the pickled shallots. Sprinkle over the pumpkin seeds, a pinch of paprika, the remaining mint leaves and lemon zest. Serve with 1 ½ tbsp of the yogurt each.
No processor? No problem. If you don’t have a food processor, you can smash your roast courgettes in a bowl with a masher, or bash them with the end of a rolling pin to roughly mash.