Courgette tahini dip

• large zucchinis↗2

  washed

• small garlic clove↗1

  minced

• tahini↗1 tbsp tbsp
• lemon juice↗juice 0.5
• Greek yogurt↗1 tbsp tbsp
• mint↗handful of

  leaves gathered and chopped

• olive oil↗½ tsp tsp

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Wrap the whole zucchinis in foil, place them in the oven and bake for 20 minutes or until they become soft when pierced with a fork. Remove from the oven and let them cool completely.

2. 2

   Place the zucchinis in a food processor together with the garlic and blend until you obtain a fluffy texture. Add the tahini and lemon juice, season, then blend again. Transfer to a bowl, add the yogurt and a little mint, mix. Drizzle with olive oil and sprinkle the remaining mint before serving.