Courgette Dip Recipe

1 deep-sided roasting dish - approx 20x30cm - with lid (or use foil). Line with baking paper if you want to minimise the effort to clean your pan afterwards, but I like the bits that stick to the bottom!

▢ 3-4 medium to large courgettes (roughly 6-700gms in total), sliced into thick slanted ‘coins’ (2-3cms)
▢ 3-4 tbsp extra virgin olive oil (I use Toplou Monastery Extra Virgin Olive Oil)
▢ 2-3 medium to large ripe tomatoes, roughly chopped
▢ 2 sprigs fresh oregano (you could also use rosemary, thyme or tarragon if you prefer. Dried is fine too, but adjust quantities down)
▢ Large pinch of chilli flakes (I like using smoky Urfa, or Bart's Chipotle Chilli Flakes, but normal are great too)
▢ 2 fat cloves of garlic, skin on but smashed slightly with the side of a knife
▢ A good pinch of salt and a generous grind of black pepper (I use Cerebos iodised salt to help with my intake of iodine)
▢ ½ an unwaxed lemon
▢ Fresh chopped mint (or use dried)

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Pre-heat oven to 160°
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Place the 1^st 7 prepared ingredients into the baking tray and mix well
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Squeeze the lemon juice over the mix, then throw the lemon half into the tray as well – why not?
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Cover and place in the oven for 45-60 minutes, stirring part way through
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When cooked, the courgettes should be meltingly soft and unctuous (such a descriptive word!)
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Remove the lemon and adjust seasoning to taste
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I find this is best left to cool for a while, then served with mint sprinkled on top and extra lemon if you wish
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Alternatively, store in the fridge to use later in wraps or quesadillas
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Finally, given the amount of oil just used, avoid the bathroom scales for a while...