Lentil, Yoghurt and Courgette Dip with Walnuts
From my most recent cookbook One Pan Beans, published by Quadrille and shot by Sam Folan.
This mezze style dip is a gorgeous one. The silky soft grated and cooked courgettes mixed through with the Greek yoghurt and puy lentils is such a great combination. Walnuts, one of my favourite of all nuts, chopped and scattered over to serve is a perfect serving suggestion. Do try and source some Turkish chilli flakes for this recipe, I’m a fan of dark, fruity chilli such as Urfa flakes for something like this, hotter even still would be Aleppo flakes, most supermarkets seem to stock both these days, if not, head to a Mediterranean or Middle Eastern store and ask there. Drizzle over with good extra virgin olive oil and serve with warm pita breads to scoop.
INGREDIENTS
Serves 4
2 medium sized firm courgettes, coarsely grated - if larger remove the middle with the seeds
3 spring onions, finely chopped
4 tbsp olive oil
1 clove garlic, crushed
½ lemon - zest and juice
Salt and ground black pepper
200ml Greek yogurt
Approx 200g drained cooked or canned dark green or speckled lentils
Chilli flakes (optional), dark ones like Urfa are nice
Small bunch dill, roughly chopped
50g walnuts, roughly chopped
To serve;
Flatbread
METHOD
In a large bowl mix the courgettes with a big pinch of salt and leave to for 5 minutes, then use your hands to squeeze out excess water.
Fry the courgette in 2 tbsp of the olive oil for 5 or so minutes until the courgettes have softened, then stir in the garlic and spring onion and cook for 1 minute until fragrant. Remove from the heat and spread on a plate to cool.
When the courgettes are cool, put them in a mixing bowl and add the lemon juice and zest, the yogurt and the lentils and season to taste with salt and pepper.
Serve spread out on a plate, topped with the walnuts, remaining olive oil, dill and chilli flakes if using.