Courgette Caponata

Enjoy as a side dish or as a canape dip.


Serves: 6

5 green courgettes, Florentine are best but it’s a small difference

¼ tsp turmeric powder

1 green chilli

1 large shallot

½ bunch basil

½ bunch mint

150ml full fat yoghurt

Good olive oil


As always do the prep work first, as follows:

Finely slice the courgettes and reserve.

Peel and slice the shallot and de-seed and chop the chilli.

Roughly chop the basil and mint.


To cook:

Add plenty of good olive oil, around 180ml, to a large heavy based pan.

Heat up the oil and add the courgettes and season well with salt, now add the shallots, the chilli, and the turmeric, mix well and place a lid on top.

Turn the heat to medium and allow to cook for five minutes.

Remove the lid, turn up the heat and stir until all the moisture has evaporated.

Now remove the pan from the heat and allow to cool for fifteen minutes.

Return to the pan, the mix will look split – don’t panic!  Add the yoghurt and chopped mint and basil, using a whisk now combine all until the mix comes together and is emulsified.

Check for seasoning and store away or simply eat straight away!