Smoky Spiced Roast Courgettes
Clock Image
Prep: 15 mins
Cook: 35 mins
Vibrant courgettes take the starring role in this recipe. Some are smashed, others are roasted. Supper’s no time for tough decisions so you get the best of both worlds.
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368 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tsp olive oil
You'll need
  • Baking tray
  • A couple of bowls
  • Colander
  • Pan with a lid
  • Food processor (optional)
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the courgettes and slice into chunky batons.

  • 2.

    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.

  • 3.

    Grate the zest from the lemon and set aside in a small bowl. Squeeze the juice into a separate bowl.

  • 4.

    Peel and slice the shallots into thin rings. Chuck into the lemon juice bowl and stir well. Season and set aside.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

  • Tip

    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.

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