A lovely, simple and summery plate. Pan-fried courgettes on a cool slick of garlic and dill laced yoghurt, topped with crispy buckwheat. A really satisfying contrast of textures.
Courgette, dill yoghurt and crispy buckwheat
Ingredients
- 2 courgettes
- 100 g buckwheat groats
- 20 6 dill washed and roughly chopped
- 1 clove garlic grated
- 1 tsp thyme leaves
- 200 g Greek yoghurt
- salt
- pepper
- olive oil
Instructions
- Soak the buckwheat for 45-60 mins in cold water, then drain. Spread on a lined baking trays in a single layer, pat dry with a cloth and drizzle with olive oil. Roast at 190c/375F until crispy – around 30 mins. Season with salt
- Cut the courgettes in half lengthways, then into uneven chunks at roughly 2cm. Place in a large frying pan with a little oil, salt and thyme and stir over a medium heat until just tender.
- Stir together the yoghurt, half the dill, garlic, salt and pepper
- Spoon the yoghurt onto a serving plate, top with the courgettes, buckwheat and more dill
Notes
Looking for substitutions?
- To keep it vegan use plain coconut yoghurt
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