Courgette Ribbons with Tahini Yoghurt on Toast

A fresh and vibrant toast topped with lemon and mint-dressed courgette ribbons, laid on a creamy tahini yoghurt bed. Perfect for a light brunch or snack.

By @roxyandben

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 courgette
• 0 pinch salt
• 4 tablespoons tahini
• 0.5 cup plant-based yoghurt
• 0 water splash as needed
• 1 handful fresh mint leaves
• 0.5 lemon zest
• 0.5 lemon juice
• 0 drizzle olive oil
• 0 pinch chilli flakes
• 2 thick slices bread
• 0.5 garlic clove
• 0 tahini yoghurt prepared
• 0 courgette ribbons prepared
• 0 extra chilli flakes for topping

Instructions

1. Peel the courgette lengthways into ribbons.
2. Add the courgette ribbons to a bowl with a pinch of salt. Mix with your hands and let it sit for 20-30 minutes.
3. Meanwhile, combine tahini and yoghurt in a separate bowl. Mix until smooth, adding a splash of water to loosen if necessary.
4. Drain excess water from the courgette ribbons. Add chopped mint leaves, lemon zest, lemon juice, a drizzle of olive oil, and chilli flakes. Mix well and taste to adjust seasoning.
5. Toast the slices of bread. Rub the cut side of the garlic clove over one side of each toasted slice.
6. To serve, spread the tahini yoghurt over each slice of toast, then top with courgette ribbons and any leftover dressing. Sprinkle extra chilli flakes on top if desired.