Roasted courgette (zucchini) dip
4 courgettes (zucchini)
1/2 cup of yoghurt (125ml)
1-2 cloves of garlic, finely diced
4 marinated olives, chopped
1/4 cup olive oil from the olives (with all that leftover herby goodness)
35g soft goats cheese, or feta
Juice of half a lemon
Sea salt to taste
1 tbsp flax oil for drizzling
Pop the courgettes in the oven and roast at 180 degrees for around 40 mins until softened.
When they are cooked, remove from oven, chop roughly (be careful not to burn yourself!) and leave them aside for 10 mins to cool down.
Pop the courgettes, along with the rest of the ingredients into a food processor, and blend until mixed, but still with a little texture.
Pour into a dish, drizzle with the flax oil and serve right away at room temp. We think this dip is fabulous with flatbreads and salad!
This recipe was created as a sneaky way to get my children to eat courgettes- and it worked! They loved it! It also makes use of the herby oil you get in jarred olives, and leftover cheese, so is a pretty frugal recipe too!
4 as a main course, 6 as starter
May 3, 2012