4 as part of a meze or a side dish
Less than 30 mins
Make the tahini sauce in advance of cooking the courgettes. Whisk the tahini in a bowl with 60ml chilled water and the lemon juice. Initially it might appear as though the tahini and liquids won’t combine, but a little perseverance with a balloon whisk will result in a light, thick yoghurt-type texture. Cover and refrigerate until required.
Brush a griddle pan with sunflower oil and place over a high heat. Allow it to heat until near smoking hot.
Wash the courgettes and then cut into thick triangular chunks. Place onto the griddle pan, cut side down, and cook without touching for at least three minutes. Flip the courgettes onto their second cut side and cook for another three minutes. Turn the heat off but flip onto their green side whilst you plate up.
Spoon the tahini over your serving plate / individual plates. Scatter the courgettes over the top, then sprinkle with multiple pinches of za’atar.
Recipe by Ed Smith, author of www.rocketandsquash.com, On the Side: a sourcebook of inspiring side dishes, and The Borough Market Cookbook.