Courgette Salad with Tahini Yoghurt Sauce

This recipe is inspired by a few I read in Claudia Roden’s Middle Eastern Food. If you don’t have this book and like Middle Eastern, I would highly recommend you get it. You’ll never have to buy another for this type of cuisine.

Lots of the recipes are quite similar and also quite simple, involving as they do the unbeatable trio of olive oil, lemon juice and parsley. But they are also all really good, and at the end of the day, it’s not feeling like a super-chef that matters but taste.

Courgette Salad with Tahini Yoghurt Sauce - serves 4 as a side

2 courgettes  (chopped into 1 cm cubes)

½ cup yoghurt

¼ cup tahini

Juice of 1 lemon

1 tsp cumin

1 tsp salt

2 tbs fresh chopped parsley

1. Place courgettes in a  steamer in a deep pan with 1 inch of water, bring to the boil and cover to steam for 10 minutes (alternatively boil for about 5 minutes – you still want a bit of a bite to the veg).
2. Mix the rest of the ingredients apart from the Parsley, in a blender or food processor and whilst the courgettes are still warm mix them wih the sauce and stir in the parsley, leaving some to garnish.