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Roasted and Raw Courgettes with Tomato Salsa and Labneh

Tender courgettes meet bright tomato salsa and rose harissa.
Cool, creamy labneh hugs it all with lemony zing.
Lightly browned bites, fresh herbs, and a little crunch—perfect.

side dish ⏱ 50 min 320 kcal / portion 18.0 g carbs / portion (estimated) vegetarian milktree nuts 🔗 Original source

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Roasted and Raw Courgettes with Tomato Salsa and Labneh
v4 · rb0e705f985 20260727Z1751 6 pieces courgette 3 tbsp olive oil flaked salt to taste 🔥 preheat the oven to 240°C 🔪 ⏱ 20 min thinly slice 1 raw courgette into ribbons; salt and leave to soften 🔥 ⏱ 8-10 min cut remaining raw courgettes into 3 cm pieces; toss with olive oil and roast until lightly browned; cool completely 🍳 ⏱ 6-8 min toast the pine nuts; toss with sumac and 1½ tsp of oil and cool 🔪 grate the tomatoes; discard skins; mix with rose harissa, garlic, coriander leaves, lemon zest, lemon juice, remaining olive oil, salt, and pepper 🍽 spread the labneh or yoghurt onto plates 🌀 pour off juices from the softened courgette ribbons; add roasted courgettes and toss with half the tomato salsa 🍽 arrange dressed courgettes on the labneh; spoon over remaining salsa and sprinkle over the nuts and marjoram or oregano leaves Courgettes with Salsa 🎉 300 g tomato 2 tbsp rose harissa 1 piece garlic clove 1 tbsp coriander leaf 1 piece lemon ½ tsp lemon zest 1½ tsp lemon juice black pepper to taste 20 g pine nut ¼ tsp sumac 75 g labneh 75 g greek yoghurt 1 tbsp marjoram 1 tbsp oregano 1½ tbsp ¾ tbsp pine nut, sumac ½ tbsp labneh, greek yoghurt marjoram, oregano
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Preparation steps

  1. preheat the oven to 240°C
  2. thinly slice 1 raw courgette into ribbons; salt and leave to soften 20 min
  3. cut remaining raw courgettes into 3 cm pieces; toss with olive oil and roast 8-10 min until lightly browned; cool completely
  4. toast the pine nuts 6-8 min; toss with sumac and 1½ tsp of oil and cool
  5. grate the tomatoes; discard skins; mix with rose harissa, garlic, coriander leaves, lemon zest, lemon juice, remaining olive oil, salt, and pepper
  6. spread the labneh or yoghurt onto plates
  7. pour off juices from the softened courgette ribbons; add roasted courgettes and toss with half the tomato salsa
  8. arrange dressed courgettes on the labneh; spoon over remaining salsa and sprinkle over the nuts and marjoram or oregano leaves

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