Rhiwbina Living 62

Summer
Sizzlers
Summer is a time to dine al fresco. Fire up the barbeque, pour yourself
a drink, and enjoy these gorgeous seasonal recipes
BBQ Courgettes
500g thick Greek yoghurt
2 lemons, both juiced
zest of one lemon
4 tbsp olive oil
4 cloves garlic
2 red chillies, thinly sliced
handful of oregano leaves
2 courgettes, cut into diagonal slices
2 yellow courgettes, cut into diagonal slices
☐
☐ Mix the yoghurt, half of the lemon zest
and juice, some salt and pepper together,
then place the mixture in the fridge to chill
while you prepare the courgettes.
☐ In a small pan, heat the olive oil, garlic,
and chilli over a medium heat for 4-5
minutes, or until the garlic is crispy. Remove
the pan from the heat, stir in the oregano,
season the mixture, and then add the
remaining lemon zest and juice. Set to one
side.
☐ Prepare your barbeque with a high heat.
Coat the courgette slices with a little oil
and season generously. Grill the slices for
3-4 minutes on each side, or until they are
charred, in batches if needed. Spread the
Greek yogurt on a large platter or plate.
☐ Arrange the courgettes on the plate.
Drizzle over the warm dressing and garnish
with more oregano leaves, sliced garlic,
and chilli.
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