Grilled courgettes with zhoug and pistachios
Zhoug is a Yemeni hot sauce that is strong with chilli and spices. At Bubala, we serve it with fried aubergine, and it is also lovely with falafel or hummus. Here, I use it like a pesto to dress grilled courgettes for a lovely, summery dish packed full of vibrant herbs.
Developing salads is probably my favourite thing to do because, for me, it is all about building layers of contrasts to create something delicious, At Bubala, we believe that any one item from our menu could be eaten in isolation and convey what we are about; playfulness, bold flavours and an element of surprise. Every component needs to make a statement, with punchy ingredients like pomegranate molasses and tamarind. This time of year is perfect to experiment with exciting dressings, to reawaken the palate and evoke the adventure of summer. Here, I am taking you on a journey from Yemen, through Japan, to Israel and Sri Lanka - the next best thing to jumping on a plane.
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Ingredients
Serves 6
For the courgettes
For the zhoug
To serve
Methods
Step 1
Halve the courgettes lengthways, place on a baking tray and toss with 2tbsp oil, a good pinch of salt and a generous grind of black pepper. Grill on a barbecue or griddle pan for 10-15 minutes on the cut sides, until they are soft and nicely charred, then return to the tray. Leave to cool, then cut the courgettes into 1cm pieces, either straight or on the diagonal, and place in a mixing bowl.
Step 2
For the zhoug, blend the garlic, chilli and spices in a small blender until chopped. Add the coriander, then, with the blender running, slowly add 130ml oil until fully incorporated. You may need to use a spatula to scrape down the sides. Add the lemon juice and season with the flaked salt to taste.
Step 3
To serve, add the zhoug to the bowl of courgette pieces and toss to coat, then place on a serving platter and scatter over the chopped pistachios.
