8 September 2016
The courgette is one of the most versatile vegetables in the Knidos Cookery Club kitchen. Earlier it featured in a stuffed platter and as a fritter. We also like it in an omelette, in a börek or just sliced and grilled on the barbecue.
This week we’ve incorporated this key ingredient into a creamy almond and courgette dip that can be used as part of a starter, or meze, combo with other dips such as our Carrot and Walnut Tarator.
Yogurt and chopped almonds were added to the grated courgette to make it creamy and some wholemeal flour was used to hold it all together.
Ingredients (Serves 3-4)
250 g grated courgette
100 ml plain, natural yogurt
50 g wholemeal flour
50 g chopped almonds
One garlic clove
25 ml olive oil
Heat the olive oil in a frying pan over a medium heat then add the grated courgette and garlic and stir fry for five minutes. Add the flour and stir fry for two more minutes. Take the frying pan off the heat, mix in the yogurt and almonds, reserving a few nuts to sprinkle over the top.
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