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Barbecue courgettes with lemon and dukkah

Homemade dukkah – a mixture of ground nuts and spices – adds flavour and crunch to the courgettes in this vegetarian barbecue side dish recipe.

You could also try our barbecue sweet potatoes, they too are cooked on the embers.

Homemade dukkah – a mixture of ground nuts and spices – adds flavour and crunch to the courgettes in this vegetarian barbecue side dish recipe.

You could also try our barbecue sweet potatoes, they too are cooked on the embers.

Ingredients

For the dukkah

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Put each courgette on a separate piece of foil, rub with olive oil, season with salt and pepper and top each with chopped garlic. Wrap each one into a parcel, then place straight into the embers in the bottom of the barbecue using tongs. Move some of the embers on top of the parcels so they’re covered. The courgettes will take around 20-25 minutes to cook and soften – if you’re making them as part of the menu, put them into the embers once the lamb comes off to rest.
While the courgettes are cooking, make the dukkah by toasting all the seeds and almonds in a dry pan until lightly coloured and fragrant. Grind in a pestle and mortar or blender to a coarse crumb, then season well with salt and pepper. Set aside.
Use tongs to remove the courgette parcels from the embers, then leave to cool for 5 minutes before opening them up and sprinkling with some lemon zest and a little juice. Serve on their foil wrappers with dukkah scattered over. Have extra dukkah on the side, with charred lemons for squeezing, if you like (see tips).

Nutrition: per serving

Don’t stack the courgettes on top of each other – you want them all to have even contact with the coals. If you’re not barbecuing, you can bake the courgettes in an oven heated to 200°C/180°C fan/gas 6.

Char the lemon halves on the barbecue grill for a minute or two, if you like. They look pretty and the grilling gives them a gorgeous caramelised flavour.
The dukkah will keep for up to 3 weeks in an airtight container.
Dukkah is an Egyptian mixture of ground nuts and spices that’s delicious scattered over veg or meat, or used as a dip next to a bowl of olive oil for warm bread.