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  • Writer's pictureLucie Ellis

94. Charred Tzatziki & Squashed Potatoes

Tonight’s veg. Trying to eat the glut of garden courgettes and use up the contents of the fridge before we leave to Oxford for a while, and this lush idea from Honey & Co is brilliant. The courgettes are almost burnt on their cut side and chopped after grilling (so they stay fairly crunchy) then drenched in lemon and mint and spooned over cold yoghurt aioli while they’re still hot. The squished potatoes mop up the garlicky creamy juices. Yum 😋


For 4:

500g new potatoes

8 smallish courgettes

Olive oil

200g greek yoghurt

1 small clove garlic, finely crushed

Juice of 1 lemon

Bunch of mint, leaves roughly chopped

1 red chilli, de-seeded and finely diced

2tbsp pine nuts

1tbsp really good vinegar, an aged malt or sherry would be perfect, or just Sarsons!


Put the potatoes on to boil in plenty of salted water and simmer til cooked through, then drain and leave to steam dry a little bit.

Meanwhile cut the courgettes in half lengthways. Heat a glug of olive oil in a large non-stick frying pan and lay the courgettes in cut side down. Cook over a medium heat for about 6-8 minutes without moving until deeply golden on the cut side, then turn over and cook for another minute on the other side, remove from the pan and set aside.

Heat a glug more oil in the same pan and add the potatoes then squash gently using a potato masher or a fork until they are about 2cm thick. Leave to cook over a medium/high heat until the underside is getting a good dark crust, then turn over and repeat on the other side, adding more oil as necessary.

Mix the garlic into the yoghurt with some salt to taste, and spread into a serving bowl.

Roughly chop the cooked courgettes into 3cm chunks and place in a bowl then add the lemon juice, mint, chilli and a good pinch of sea salt. Toss together and tip on top of the yoghurt.

Once the potatoes are crisped all over throw in the pine nuts and cook for another minute then season generously with salt and drizzle over the vinegar.

Serve straight away. These go together beautifully and would work with pretty much anything; grilled fish, steak or chicken; a large green salad; some fried halloumi or wedges of roast summer squash. A few ideas to get you going. What can I say except You're Welcome!

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