A recipe for courgette and mint dip

Our courgettes are still going strong, thanks to the unseasonably warm weather. This is a great recipe for a glut, as the courgette reduces so much during cooking. It's a simple flavour combination - courgette, mint, yoghurt - but it's one of the best ways I know of really bringing out the flavour of these mini-marrows. This recipe is adapted from a Turkish recipe from my brother-in-law’s mum. Thank you Nuran.

Courgette and mint dip

400g courgettes

1-2 cloves garlic, sliced

Mint

2-4 tsp yoghurt

                  

Grate the courgettes and squeeze out as much liquid as possible with your hands. Heat some olive oil in a pan and add the garlic. Cook for 30 seconds over a medium heat, don’t let them go brown. 

Add the grated courgette to the pan, spread it out and sprinkle with a pinch of salt. Cook for 10 to 15 minutes until the courgette has reduced by about three quarters and tastes sweet and concentrated (not watery). 

Take off the heat, add the torn up mint, and stir in the yoghurt. You can eat this warm, but it's equally good cold.