Smashed Zucchini, Yoghurt & Walnut Dip
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Smashed Zucchini, Yoghurt & Walnut Dip
Recipe By Courtney Roulston
Ingredients
5 medium green zucchini
3 large cloves garlic, skin left on
½ cup walnuts, chopped - plus extra to serve
¼ cup flat leaf parsley, chopped *plus extra sprigs to serve
sea salt to taste
2 tsp tahini paste
juice and zest of ½ lemon
2 tbs Squeaky Gate extra virgin olive oil, plus extra to serve
1 cup Jalna Greek yoghurt
1 tsp Coles honey
1 tsp toasted sesame seeds
½ tsp ground cumin
cracked black pepper to serve
*serve with crispy toasted flatbread
Method
Pre-heat a BBQ grill to medium-high heat. Slice the zucchini in half lengthways, reserving ½ a whole round zucchini to use as a raw garnish.
Place the garlic into a foil pouch with a drizzle of oil and place onto the BBQ along with the zucchinis. Grill for 15 minutes, or until the flesh is soft and the outside has some nice char marks.
Whisk the yoghurt and honey together in a bowl until smooth and set aside.
In a large bowl, mix in the walnuts, cumin, parsley, tahini and a pinch of salt. *Reserve some walnuts, cumin and parsley for garnish.
In a separate small bowl, to prepare the garnish mix in some walnuts, sesame seeds, cumin and a sprinkle of salt. On a separate plate, slice the reserved raw zucchini on a mandolin into thin rounds.
Remove zucchinis from the grill and place onto a chopping board and slip the garlic out of its skin. Chop the zucchini and garlic with a large knife until they are smashed up. Place the zucchinis into the large bowl mix. Add lemon zest, lemon juice, extra virgin olive oil and stir through.
Spoon the yoghurt onto a shallow serving plate. Spoon the smashed zucchini mixture onto the plate.
Mix the reserve chopped walnuts with sesame seeds, cumin and pepper. Scatter the raw zucchini over the top and sprinkle with the walnut mixture, parsley sprigs and a drizzle of extra virgin olive oil.
