Harissa hasselback courgettes with butter bean and tahini dip and dukkah

4
50 minutes

Ingredients

Courgettes

  • 4 courgettes
  • 2 tsp harissa
  • 4 tsp olive oil
  • lemon juice, (fresh)
  • salt
  • pepper
  • 1 handful of coriander, roughly chopped

Dukkah

  • 3 tbsp of chopped hazelnuts
  • 1 tbsp of sesame seeds
  • 1 pinch of coriander seeds
  • 1 pinch of cumin seeds
  • 1 pinch of sea salt
  • freshly ground black pepper

Butter bean and tahini dip

  • 400g of tinned butter beans, drained
  • 1/2 garlic clove
  • 1 tbsp of tahini
  • salt
  • lemon

Method

1
Preheat the oven to 200°C/gas mark 6
2
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
3
Mix the harissa with the oil and a squeeze of fresh lemon juice and season with salt and pepper
4
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
5
Place in the oven and roast for 30–40 minutes or until the courgettes are nice and caramelised
6
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
7
Leave to cool then mix with the hazelnuts and season with salt and pepper. Store in an airtight container, it will keep indefinitely
8
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
9
Serve the courgettes warm with the dip, dukkah and some fresh coriander. Drizzle over any of the leftover harissa marinade