Nigel Slater’s recipe for courgettes with tahini


Nigel Slater

Crisply fried veg in a piquant herby healthy sauce
Even the largest of late-summer courgettes can make good eating when floured, seasoned and fried until crisp.

Put 4 tbsp of light tahini in a mixing bowl. Peel and crush 1 small clove of garlic to a paste, then add it to the bowl with 50ml water, 250ml of thick yoghurt and the juice of 1 lemon, stirring well.

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