We love courgette, but cook it wrong and it can have a wet texture. Griddling it is the kindest way of tackling a courgette – it intensifies the flavour as well as embedding delicious lines of char. Za'atar is a natural pairing thanks to its bright green herbal flavours. Toss it over this tahini dressing (or use yoghurt if you can't get hold of any) so it really pops from the plate.
Serves 4, as a side salad
500g courgette (ideally 3 small courgettes)
2tbsp olive oil
1/2 lemon (+ cold water)
1 (small) garlic clove, crushed
10g fresh mint, chopped
2tsp Rooted Lebanese Za'atar
Put the griddle pan on the hob, and start bringing it up to a searing heat.
Cut the courgette on the diagonal. Mix the olive oil and salt in the bottom of a mixing bowl and then toss the slices so they are all lightly covered. Griddle the courgette, in batches.
Mix the tahini with the lemon juice until it becomes claggy and thick. Thin out with a splash of cold water, until it has a double cream consistency. Stir in the garlic clove.
To plate, arrange the courgette slices on a platter. Toss over the tahini paste and sliced mint, then toss over the za'atar.