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Barbecue courgettes with lemon and dukkah

Name: Barbecue courgettes with lemon and dukkah
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6 as a side
Cuisine: Turkish recipes
Ingredients: 6 medium courgettes; Olive oil for drizzling; 2 garlic cloves, finely chopped; For the dukkah; 50g sesame seeds; 25g coriander seeds; 5g cumin seeds; 50g blanched almonds; Extra-virgin olive oil to drizzle; Finely grated zest and juice; 1 large juicy lemon, plus a couple extra to char (optional)

Published: 8 Jul 15
Updated: 18 Mar 24

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.

Easy
June 2015

Test kitchen approved

Serves 6 as a side
Hands-on time 20 min, barbecue time 20-25 min

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.

Nutrition: per serving

Calories: 156kcals
Fat: 14.5g (1.9g saturated)
Protein: 6.1g
Carbohydrates: 2.9g (2.4g sugars)
Fibre: 2.3g
Salt: trace

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Ingredients

6 medium courgettes
Olive oil for drizzling
2 garlic cloves, finely chopped

For the dukkah

50g sesame seeds
25g coriander seeds
5g cumin seeds
50g blanched almonds
Extra-virgin olive oil to drizzle
Finely grated zest and juice
1 large juicy lemon, plus a couple extra to char (optional)

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Method

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).

Recipe from June 2015 Issue

Nutrition

Nutrition: per serving

Calories: 156kcals
Fat: 14.5g (1.9g saturated)
Protein: 6.1g
Carbohydrates: 2.9g (2.4g sugars)
Fibre: 2.3g
Salt: trace

delicious. tips

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.