Roasted courgette (zucchini) dip

This recipe was created as a sneaky way to get my children to eat courgettes- and it worked! They loved it! It also makes use of the herby oil you get in jarred olives, and leftover cheese, so is a pretty frugal recipe too!

This recipe contains zucchini, yogurt, fresh garlic, olives, , cheese (goat), lemons, sea salt, oil (flaxseed)

4 as a main course, 6 as starter servings

Prep time: 15 min

Cook time: 40 min

Ingredients:

• 4 courgettes (zucchini)
• 1/2 cup of yoghurt (125ml)
• 1-2 cloves of garlic, finely diced
• 4 marinated olives, chopped
• 1/4 cup olive oil from the olives (with all that leftover herby goodness)
• 35g soft goat cheese, or feta
• Juice of half a lemon
• Sea salt to taste
• 1 tbsp flax oil for drizzling

Instructions:

• 1. Pop the courgettes in the oven and roast at 180 degrees for around 40 mins until softened.
• 2. When they are cooked, remove from oven, chop roughly (be careful not to burn yourself!) and leave them aside for 10 mins to cool down.
• 3. Pop the courgettes, along with the rest of the ingredients into a food processor, and blend until mixed, but still with a little texture.
• 4. Pour into a dish, drizzle with the flax oil and serve right away at room temp. We think this dip is fabulous with flatbreads.