Cumin Roasted Courgette & Tomatoes with Garlic & Parsley Yoghurt

Morocco a go-go? 

I came to this recipe a rather long-way round, as is often the case when I’m coming up with a new-way to eat my veg!   Last Friday night during my Olympic Picnic at the Olympic Stadium (did I mention I got to see the Athletics LIVE last Friday night – go Jessica Ennis!) neither I nor my friend fancied a trip to the largest branch of MacDonald’s in the world (yes really, at a sporting event) so we arrived at the stadium fully prepared with a picnic from M&S.  In amongst the snack deli pots of char-grilled squid, coriander-lime prawns, and marinated sun-dried tomatoes there was a rather tasty pot of cumin roasted butternut squash.   Later on this weekend I was desperate to re-create this to go with the minted lamb steaks I had in the fridge – lamb, mint, cumin = Morocco, but could I find a butternut squash during my speedy shopping expedition to the Market and my local store?  No.  Boo.  Instead I was enticed by a bag of parsley, and veg-wise settled for a courgette and some large tomatoes with the usual “I’ll think of something later to do with these” hump that I associate with not being able to do what I’ve been dreaming about for the last 24 hours…

Anyway….. I stuck with the cumin idea, threw in a shed load of fresh parsley and hey presto – my Moroccan themed dinner was still very much alive albeit sans butternut squash.

To accompany the meal I tried out a new dressing, using a coconut yoghurt as the base.  The coconut yoghurt – a product called COYO, is cultured from coconut milk with probiotics.  It’s really thick, creamy, has a probiotic tang and is 100% dairy free.  It’s available from heath food shops such as Planet Organic, Whole Foods and independent health stores, but it would be great to see it on a supermarket shelf.  Fab eaten straight out of the pot, works in dessert, and also in savoury dishes such as a curry or the base of a dip/sauce.  I have been experimenting cultivating my own with a pro-biotic powder and coconut milk – but as yet success eludes me.

The Lamb came pre-marinated in mint, and I bought this on my trip to the butchers last week, when I went on my roast chicken mission.  To cook I first griddled it to get the pretty grill lines, then finished it off in the oven to ensure it was cooked.  It was absolutely delicious.

The three elements of this dish were an amazing combo.  Yum!

Ingredients (serves 2)

For the veg:

  • 2 courgettes, diced
  • 1 large tomato, diced
  • tsp cumin
  • Glug of olive oil
  • Pinch of Himalayan salt & twist of ground black pepper
  • Large handful of torn flat parsley leaves
  • A few toasted and crushed pistachio nuts

Method: Pre-heat oven to 200 C (fan oven).  In a bowl combine the courgette and tomato with the cumin, olive oil and seasoning.  Roast in the oven for 40 minutes.  Remove and mix with the fresh parsley leaves and pistachio nuts.

For the dressing:

  • 2 Tablespoons of Coyo (Coconut Yoghurt)
  • 1 clove of garlic, minced
  • A handful of parsley leaves finely cut
  • A handful of mint leaves finely cut
  • Squeeze of lime juice

Method:  Combine all the above ingredients in a bowl, then spoon on top of the veg. You could make this in advance and leave in the fridge.  This will allow the garlic to infuse into the yoghurt.



2 thoughts on “Cumin Roasted Courgette & Tomatoes with Garlic & Parsley Yoghurt

  1. Pingback: This Week, I’ve Been Mostly Eating… | Priceless Paintings from W7

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s