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  • Recipes
  • Griddled Courgettes with Jalapeño and Herb Sauce
Griddled Courgettes with Jalapeño and Herb Sauce

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.