Harissa hasselback courgettes with butter bean and tahini dip and dukkah

Harissa hasselback courgettes with butterbean and tahini dip and dukkah


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This vegan courgette recipe is packed with flavour from a fiery harissa marinade, toasty dukkah spices and fresh coriander. Sat on a bed of creamy butter bean and tahini dip, the dish makes a great meal on its own or as part of a mezze style feast.

Preheat the oven to 200°C/gas mark 6
Place a wooden spoon alongside the courgette, this will stop you from cutting all the way through. Slice into the courgette until you hit the spoon, about 5mm in between each slice. Repeat with each courgette
Mix the harissa with the oil and a squeeze of fresh lemon juice and season with salt and pepper
Massage the marinade into the courgettes and into each crack, this is a bit faffy but is worth it to get good flavour all the way through. Reserve any leftover marinade
Place in the oven and roast for 30–40 minutes or until the courgettes are nice and caramelised
In the meantime make the rest of the dish. To make the dukkah, toast the sesame seeds, cumin seeds and coriander seeds in a hot dry pan until light golden and fragrant
Leave to cool then mix with the hazelnuts and season with salt and pepper. Store in an airtight container, it will keep indefinitely
Place the beans in a blender with the garlic and tahini and blend to a smooth paste. Add a little water to loosen, then taste and season with salt, pepper and lemon juice
Serve the courgettes warm with the dip, dukkah and some fresh coriander. Drizzle over any of the leftover harissa marinade
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