Courgettes in Creamy Garlic Sauce

Name: Courgettes in Creamy Garlic Sauce
Yield: Serves 4
Ingredients: ½ garlic clove, peeled; 4 courgettes (zucchini), sliced about 5 mm (¼ in) thick, skin and all; pink Himalayan salt and black pepper, to taste; juice of ½ lemon, more if needed; olive oil, for frying; handful of greens, such as watercress or rocket (arugula); 60 ml (2 fl oz / ¼ cup) water (to thin out the Cashew Yoghurt); 225 g (8 oz / 1 cup) Cashew Yoghurt or plain plant yoghurt; 1 tablespoon chopped dill; sprigs of dill

Preparation info

Serves
4

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

A plant-based version of a dish I have enjoyed many times during my summers spent in Bulgaria. Perfect alongside barbecues or as a cooling dip with a spicy dish.

Ingredients

olive oil, for frying
4 courgettes (zucchini), sliced about 5 mm (¼ in) thick, skin and all
½ garlic clove, peeled
<

Sauce
Gluten-free
Vegan

Method

Heat a good glug of olive oil in a frying pan (skillet) and fry the courgette slices, turning them once, until golden brown on each side. Once cooked, put them in a bowl. Repeat until all the slices are cooked. This part is a bit time-consuming but I promise it will be so worth it. I used to watch my grandmother do this all the time.

Once all the courgette is cooked, grate the garlic in