Finding some method amongst the madness, this dinner is a weird sort of opposite of celebration – it’s a long story, but let’s just say things aren’t running as smoothly as we’d like around here. Treat yourself with a nice lovingly prepared dinner is what I say. Some lovely juicy courgettes, dotted with feta, almonds and mint oil accompanied yoghurt-marinated lamb steaks and tamarind-dressed leaves. It’s nice to have something to take your mind off life – and get a bottle of wine on the table. Why not!
You will need:
2 courgettes, sliced into rounds (1 green, 1 yellow ideally)
1 spring onion, finely sliced
1 tbspn (about 30g) feta cheese, crumbled
2 tbspns almonds, freshly toasted
Pinch of chilli flakes (pul biber)
Zest of 1/2 lemon
1 tspn mint
Extra virgin olive oil
1 – Start by preparing the courgettes. Once sliced into round, drizzle with about 2 tbspns oil then season well. Massage to coat the oil and seasoning around the courgettes using your hands.
2 – Heat a griddle pan and, in batches, grill the courgettes til charr marks appear. Flip and repeat til soft and charred all over.
3 – Arrange the cooled courgettes on a serving plate then scatter with the feta, onions, lemon zest and chilli flakes. Mix the mint with a little oil olive (about 1 tbspn) and drizzle over the courgettes.