Griddled Courgettes with Jalapeño and Herb Sauce
By OcadoLife
Published on 17 June 2024
Cooked up by food writer Rebecca Woollard, Griddled Courgettes with Jalapeño and Herb Sauce
make a bright, fresh side for barbecued meat or fish. For extra colour, use a mix of yellow and green
courgettes if they’re in season. The herby sauce also works wonderfully as a salad dressing, drizzled
over grilled chicken, or as a dip for toasted pitta and crudités – try blending in a bit of feta too.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 2 tsp cumin seeds
- 150g natural yoghurt
- 1 tbsp extra-virgin olive oil
- 1 jalapeño chilli, roughly chopped
- 50g mint, leaves roughly chopped (a few whole leaves reserved)
- 50g coriander, roughly chopped (a few sprigs reserved)
- 1 garlic clove, crushed or grated
- ½ tsp caster sugar, plus extra to taste
- ½ lime, juiced, plus extra to taste
- 3 tbsp olive oil (approx.)
- 100g sourdough, blitzed to crumbs
- 4 yellow or green courgettes (500g), cut lengthways into 5mm slices
Method
Step 1
For the sauce, toast the cumin seeds in a pan over a medium heat for 3 mins; leave to cool a little. Tip into a high-speed blender with the yoghurt, 1 tbsp extra-virgin olive oil, jalapeño, chopped mint and coriander, garlic, sugar, lime juice and some salt; blitz until smooth. Adjust the seasoning with salt, lime or sugar as needed.Step 2
Return the pan to the heat with 1 tbsp olive oil; fry the breadcrumbs for 5 mins, stirring often, until golden and crisp. Remove to a plate to cool.Step 3
Preheat a griddle pan over a high heat. In a bowl, toss the courgettes with 1-2 tbsp olive oil and a little salt. Griddle in batches for 2-3 mins on each side, until charred. Transfer to a plate and cover loosely with foil until all the slices are cooked.Step 4
Put the courgettes on a platter. Serve topped with the breadcrumbs, sauce and reserved herbs. Sauce will keep in a jar chilled for 4 days.