Harissa hasselback courgettes with butter bean and tahini dip and dukkah
Crispy on the outside and meltingly tender on the inside, our hasselback courgette recipe is a summery, vegan treat. Packed with flavour, the dish contains hot harissa, creamy tahini and a spicy dukkah topping for a little crunch. This is one of our favourite summer vegan recipes – click the link for more.
This vegan courgette recipe is packed with flavour from a fiery harissa marinade, toasty dukkah spices and fresh coriander. Sat on a bed of creamy butter bean and tahini dip, the dish makes a great meal on its own or as part of a mezze style feast.
Ingredients
Metric
Imperial
Courgettes
- 4 courgettes
- 2 tsp harissa
- 4 tsp olive oil
- lemon juice, (fresh)
- salt
- pepper
- 1 handful of coriander, roughly chopped
Dukkah
- 3 tbsp of chopped hazelnuts
- 1 tbsp of sesame seeds
- 1 pinch of coriander seeds
- 1 pinch of cumin seeds
- 1 pinch of sea salt
- freshly ground black pepper
Butter bean and tahini dip
- 400g of tinned butter beans, drained
- 1/2 garlic clove
- 1 tbsp of tahini
- salt
- lemon
Method
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
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