Charred Courgettes, Jalapenos and Mint with Tzatziki Dip.

Our good friends Henry & Nat (SOKA Food) created this delicious mezze dish. It combines seasonal ingredients to compliment a summer BBQ.
Henry used our Tosca Di Nizza courgettes in this recipe, however you could use any type of courgettes in this. He also used Jalapenos however these could be substituted for a less spicy alternative such as Padron peppers.

Serves 4 - (as a side dish)

Ingredients:

• Courgette portion
• Padron/Shishio portion
• 4-5 Jalepenio's or Padron'Shishito
• 1 tbsp Extra Virgin Olive Oil
• Spring Onions bunch.
• Seasoning - Salt & Pepper
• Little fresh Mint

Tataziki Dip

• Cucumber x 1 (grated and squeezed to remove water)
• 4 cloves garlic (minced)
• 1tsp white vinegar
• 1tbsp Extra Virgin Olive Oil
• 400g Plain Greek Yoghurt
• Handful of Mint (chopped)
• Salt & Pepper to suit taste

Instructions:

1. Firstly, make the tzatziki (this can be done ahead and kept refrigerated which is best as the flavour enhancers). Greate the cucumber then place in a clean tea towel and squeeze all the juice out. This is an important step not to miss.
2. Add the cucumber, garlic, vinegar, olive oil, yoghurt, mint and seasoning to a bowl and stir to fully combine.Cover and place in the fridge for at least an hour.
3. Cut the courgettes up into bite sized chunks and place in a bowl with the Jalapenos or padrons/Shishito Peppers, seasoning and stir to coat in the olive oil, then grill on BBQ, pan or in the oven until charred.
4. Whilst this is cooking, burn the spring onions on the BBQ, pan or in the oven, then peel away the burnt layer, your spring onions will now be tender.This doesn't take long to do.
5. Plate up the grilled vegetables and add some torn mint leaves to the mix. Lay the grilled spring onions on top and serve alongside a generous dollop of tzatziki dip.