Hot grill marks, hearty slices of courgette and cool lemon labneh: this side dish makes a lot out of just a few ingredients. Mint adds freshness, while toasted almonds bring crunch.
Courgette has a mild, slightly sweet flavour of its own. That’s why grilling works better here than cooking it gently: the hot ridges give the slices dark, slightly smoky patches while the centre stays firm. Cut the courgettes lengthways into slices about half a centimetre thick. Thinner slices go soft more quickly; thicker ones take longer to cook through and can burn on the outside before the centre is warm.
A properly hot griddle pan matters more than using lots of oil. Heat the pan first and grill the slices in batches, leaving space between them so they make good contact with the metal. If the pan is too crowded, moisture is released and the courgettes steam instead of browning. A regular cast-iron or heavy frying pan will also work, though you won’t get distinct grill marks. Don’t stack the slices under a lid after grilling: that helps keep their surface from getting too damp.
Labneh is strained yoghurt with a thick, creamy texture. Ready-made labneh is convenient; otherwise, thick, full-fat Greek yoghurt is an accessible alternative. It’s usually a little less firm, but tastes good with lemon zest and a little juice. Taste before adding extra lemon juice: it should taste fresh without the sauce becoming thin or sharp. Salt brings the yoghurt and courgette together, while mint adds a cool, herbal note.
Courgettes are most widely available in the warmer months, when they’re often smaller and firm. That works well for this dish, but you can make it all year round with courgettes from the shop. Almonds add a dry, nutty crunch alongside the soft vegetable and creamy sauce. Toast them until lightly golden and let them cool before chopping; that way, they stay crisp. Roughly chopping them gives more bite than flaked almonds.
Serve the courgette lukewarm on the labneh, so the sauce stays cool and the vegetable keeps its grilled aroma. The dish goes well with grilled fish, cooked pulses or flatbread; bread is also handy for scooping up any sauce left behind. You can prepare the components ahead and store them covered in the fridge, but keep the courgette, labneh and almonds separate until serving. Refrigerate leftovers within two hours and eat them within two days; the courgette can be eaten cold or briefly reheated, though it will be softer.
Cut the courgettes lengthways into slices about ½ cm thick. Stir the labneh in a small bowl until smooth with the lemon zest, lemon juice and a pinch of salt.
Heat a dry frying pan over a medium heat and toast the almonds for 3–4 minutes, tossing regularly, until lightly golden. Let them cool, then roughly chop.
Heat a griddle pan over a high heat until very hot. Brush the courgette slices with the olive oil and sprinkle them with the salt and pepper.
Grill the courgette in batches for 2–3 minutes per side, until distinct dark grill marks appear and the slices are cooked but still firm. Transfer them to a platter and taste to see if they need more salt.
Spread the lemon labneh over a serving platter and arrange the grilled courgette on top. Tear the mint leaves over it and finish with the chopped almonds. Serve lukewarm.
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