Anyone who grows courgettes will tell you they get a glut at some point, so I have come up with plenty of ways to keep this generous vegetable interesting. Courgettes love the BBQ and will soak up any flavours you throw at them. When I cooked at Akti in Athens I used courgettes and lamb together and they’re a very happy couple so it made sense to create a weekday dish with this beautiful duo. You can flavour the lamb any way you like but this recipe has its roots in those Greek flavours I was immersed in at Akti. The pine nuts bring texture and the sweet raisins contrast wonderfully with the red wine vinegar. Either eat as it is or wrap it in a flat bread or serve alongside Greek potatoes – it’s a really versatile dish.

The char on the courgettes from the BBQ soaks up the gorgeous Greek flavours

INGREDIENTS
serves 2 as a main

3 courgettes
olive oil
1 tsp garlic powder
1/2 tsp sea salt
1/2 lemon

the filling
250g minced lamb
1 red pepper
15g raisins
25g pine nuts
spring onion
40g feta
1 tsp cumin
1/2 tsp salt
1/4 tsp chilli flakes
1 tbsp red wine vinegar
small handful of parsley and mint

the sauce
80g Greek Yoghurt
1 lemon
1 tsp honey
1/2 tsp paprika
salt to taste

• Cut a crisscross pattern into halved courgettes (not cutting all the way through the vegetable). Put the halves into a bowl.
• Add the garlic powder, salt and drizzle generously with olive oil and toss to coat the courgettes then either BBQ on a medium high heat until soft, turning once the flesh side is golden. (about 10 minutes) Or, you can pan fry on a griddle for the same time.

• While the courgettes are on the BBQ, pan fry the lamb with the cumin, salt and chilli flakes.
• Soak the raisins in the red wine vinegar
• Once the meat has browned, add the diced red pepper and spring onion then add the soaked raisins (no need to drain) toasted pine nuts and stir. Cook over a medium heat – I like the veggies to retain some bite rather than go too soft.

• Mix together the yoghurt, honey, paprika and half the juice of a lemon then taste to adjust the salt and lemon. It should be tart, slightly sweet and a little smoky. The salt ties everything together.
• Once the courgettes are ready, place them on a serving dish and squeeze over with half a lemon then load them up with the lamb mixture. Scatter over with chopped parsley and mint then crumble over the feta.
• Drizzle over the sauce (or chef it up and squeeze it out of a squeezy bottle). Alternatively spread the yoghurt sauce in a flat bread then add a courgette half and some lamb mixture – it’s GOOD!

Eat them as they are or pop them into a flatbread with extra dressing