Grilled Courgettes with Cashew Cream and Za'atar
These Grilled Courgettes with Cashew Cream and Za'atar make the perfect lunch, appetiser, or light main course. They taste of summer.
Servings: 2 people
Calories: 547.01kcal
Equipment
- 1 high speed blender
Ingredients
For the grilled courgettes
- 2 large courgettes or 8 baby courgettes, cut so that they are no more than 1cm thick
- 1 tbsp oil
For the cashew cream
- 140 g cashews soaked overnight (or boiled with water in a saucepan for 15 minutes) until soft
- 120 ml water
- 2 cloves garlic roughly chopped
- 0.5 teaspoon salt
- 2 tablespoon nutritional yeast
- 6 tablespoon lemon juice
- 0.5 teaspoon onion powder
To serve
- 1 tablespoon za'atar
- 4 tablespoon pomegranate seeds
- 1 bunch fresh mint leaves only cut into thin strips
Instructions
To grill the courgettes
- Add a little oil to your grill pan and turn the heat up high.
- Place the courgettes into the pan and cook for 5 minutes until charred but starting to go soft.
- Flip them over and cook for another 5 minutes or until they are tender to the touch.
To make the cashew cream
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender along with the water, garlic, salt, nutritional yeast, lemon juice, and onion powder. Blend on high until it is smooth, thick and creamy (this should take between 2 and 5 minutes).
- You might need to scrape down the sides with a spatula as you go.
To serve
- Spread the cashew cream over your serving dish.
- Top with the grilled courgettes.
- Sprinkle over the za'atar, pomegranate and fresh mint.
Nutrition
Calories: 547.01kcal | Carbohydrates: 38g | Protein: 20.89g | Fat: 39.25g | Saturated Fat: 6.3g | Polyunsaturated Fat: 7.79g | Monounsaturated Fat: 21.14g | Trans Fat: 0.03g | Sodium: 620.74mg | Potassium: 1503.83mg | Fiber: 8.34g | Sugar: 12.69g | Vitamin A: 723.17IU | Vitamin C: 66.02mg | Calcium: 125.79mg | Iron: 8.88mg