Tamarind & lime grilled courgettes

Ingredients

• 2 courgettes
• 2 tbsp extra virgin olive oil
• 2 tbsp tamarind paste
• 1 lime, zest and juice
• 1 tbsp date syrup or honey
• Chopped coriander, to serve
• Toasted coconut chips, to serve

Method

Heat a large griddle pan over a high heat (or fire up the barbecue). Cut the courgettes into 1cm thick slices and place in a bowl. Drizzle with 1 tbsp olive oil and season with salt and pepper, then toss to coat. Cook for 2-5 mins on each side (in batches if needed) until charred and tender – it will take less time on a barbecue than in a pan.

In a medium bowl, mix together 1 tbsp olive oil, the tamarind paste, the lime zest and the date syrup or honey until all combined and glossy. Stir in the lime juice then taste and season, adding a little more of whatever is needed to balance the flavour. Tamarind pastes vary in strength so it’s important that you taste the marinade.

Add the courgettes and toss to coat. Leave to sit in the juices for about 10 mins to soak up the flavours before serving, topped with toasted coconut chips and chopped coriander.

Image: Emily Gussin