Grilled Courgettes with Warm Yoghurt and Saffron Butter

Name: Grilled Courgettes with Warm Yoghurt and Saffron Butter
Ingredients: 30g unsalted butter; ¼ tsp saffron threads, roughly crushed; 4 small, pale green or regular courgettes, tops trimmed slightly and courgettes halved lengthways (600g); 2½ tbsp olive oil; 1 tsp cornflour; 300g Greek-style yoghurt; 2 garlic cloves, crushed; ½ tsp dried mint; ¾ tsp coriander seeds, toasted and roughly crushed with a pestle and mortar; 1½ tbsp picked mint leaves; ½ lemon salt and black pepper

www.mindfood.com

Extracted from Ottolenghi Test Kitchen: Shelf Love, this recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby marrow cooked in yoghurt.

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Ingredients

30g unsalted butter
¼ tsp saffron threads, roughly crushed
4 small, pale green or regular courgettes, tops trimmed slightly and courgettes halved lengthways (600g)
2½ tbsp olive oil
1 tsp cornflour
300g Greek-style yoghurt
2 garlic cloves, crushed
½ tsp dried mint
¾ tsp coriander seeds, toasted and roughly crushed with a pestle and mortar
1½ tbsp picked mint leaves
½ lemon salt and black pepper