Ingredients
3 medium courgettes/zucchini (total weight, about 1 lb 5 0z/600 g), trimmed and coarsely grated
freshly ground black pepper
1 medium carrot (about 200 g/7 oz), trimmed and grated
1/4 cup/60 ml extra-virgin olive oil plus extra to drizzle
4 garlic cloves, finely chopped
1 oz/30g gherkins or cornichons, chopped
1 3/4 oz/45 g shelled walnuts, chopped into bite-sized pieces
handful of fresh dill, hard stalks removed, chopped
1 cup/280 g full-fat yogurt
a sprinkle of pul biber/Aleppo pepper, to serve
Instructions
- Place the grated courgette in a colander, sprinkle with a little salt and leave to drain for 10 minutes. Using a dish towel or sturdy paper towels, squeeze out any excess juice from the courgette and put in a large bowl. Add the grated carrots and combine.
- Heat the olive oil in a wide heavy pan over a medium-high heat, add the grated mixture, and sauté for 5 minutes, stirring often. Stir in the garlic, season with salt and pepper, and sauté for 3 minutes. The vegetables will soften up but still have a crunch to them. Transfer to a large bowl to cool.
- Once cool, stir in the chopped gherkins, walnuts, and dill, then fold in the yogurt and combine well. Season again, if needed and mix. Spread over a serving plate, drizzle over the extra-virgin olive oil, sprinkle over the pul biber/Aleppo and serve cold or at room temperature.
Notes
- You can prepare this meze a day ahead, cover and store in the refrigerator. Leftovers keep well for two days.
