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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.