Charred courgettes with garlic yoghurt

1. 1

   Preheat the oven to 240C/220C Fan/Gas 9.

2. 2

   Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper.

3. 3

   Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays).

4. 4

   Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred.

5. 5

   Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin - you don't have to use them all if you don't like your food too garlicky but I tend to use most of it.

6. 6

   Mix the garlic into the yoghurt and then season with a touch of salt.

7. 7

   To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using).

1 serving ≈ 470 g

Nutrition values are estimates. - means data is unavailable.