bohemianwanderer – This grilled courgette and Greek yoghurt salad combines smoky vegetables with creamy yoghurt and aromatic spices to create a refreshing side dish. Chilling the salad before serving allows the ingredients to develop deeper, more balanced flavours.
Begin by preparing 500 grams of courgettes. Slice each courgette lengthwise into quarters before removing the soft, spongy seeds. This step helps maintain a firmer texture after grilling.
Peel 75 grams of red onion and cut it into slices approximately two centimetres thick. Thick slices allow the onion to soften while retaining its shape during grilling.
Place the courgettes and onion in a large bowl, then drizzle with extra-virgin olive oil. Season generously with sea salt and freshly ground black pepper before tossing until evenly coated.
Preheat a grill or grill pan over high heat. Cook the vegetables for two to three minutes on each side until they develop a lightly charred exterior while becoming tender throughout.
Once cooked, transfer the vegetables to a plate and allow them to cool completely. Cooling prevents the yoghurt from becoming thin when the ingredients are combined.
After the vegetables have cooled, cut both the courgettes and onion into small cubes measuring approximately one centimetre. Transfer the diced vegetables to a clean mixing bowl.
Garlic, Spices, and Greek Yoghurt Create a Creamy Finish
Add 30 grams of crushed confit roasted garlic to the bowl along with 15 millilitres of the garlic-infused oil. Homemade confit garlic works well, although a quality store-bought version also produces excellent results.
Season the mixture with half a teaspoon each of ground turmeric, chilli flakes, and ground cumin. These spices provide earthy warmth, gentle heat, and vibrant colour without overpowering the grilled vegetables.
Next, add 300 grams of thick Greek yoghurt. Fold the yoghurt gently through the vegetables until every piece is evenly coated with the creamy dressing.
Taste the mixture before adjusting the seasoning with additional sea salt and freshly ground black pepper if necessary.
Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least two hours. Allowing the salad to chill gives the spices, garlic, and yoghurt time to blend into a richer, more harmonious flavour.
The resting period also allows the grilled vegetables to absorb the aromatic dressing while maintaining their tender texture.
Serve the salad chilled as a refreshing accompaniment to grilled meats, roasted vegetables, seafood, or flatbreads. The combination of smoky courgettes, sweet red onion, creamy Greek yoghurt, roasted garlic, and warming spices creates a versatile Mediterranean-inspired side dish that is both light and full of flavour.
