Roasted and Raw Courgettes with Tomato Salsa and Labneh

side dish · ⏱ 50 min · 5 portions · 18.0 g carbs / portion · vegetarian · allergens: milk, tree nuts

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
http://flowcooking.food/en-us/recipe/726/roasted-and-raw-courgettes-with-tomato-salsa-and-labneh/