8 zucchini (courgettes)
60 ml (2 fl oz/¼ cup) olive oil, plus extra as needed
3 tablespoons dukkah
1 handful chopped mint leaves
1 handful chopped parsley leaves
½–¾ cup labne, or fresh goat’s or sheep’s milk curd
80 g (2¾ oz/½ cup) almonds or other nuts, toasted at 180°C (350°F) for 15 minutes
1 pomegranate, cut in half and seeds extracted (see note)
sea salt and ground black pepper, to taste
Preheat the oven to 180°C (350°F).
Halve all the zucchini lengthways, leaving the ends on. Lay them out on two baking trays, cut-side up, and drizzle with the olive oil.
Bake for 20–30 minutes, until they yield a little when you squeeze them gently.
Scatter over the dukkah, then the herbs, then the labne, then the almonds, then the pomegranate seeds.
Squeeze over the lemon for a bit of zing, then add a final drizzle of olive oil. Grab a clean tea towel (dish towel) and wipe around the edges if it looks messy.
Notes: To extract the pomegranate seeds, bash each half with a rolling pin, cut-side down, into an empty bowl. If pomegranates aren’t in season, fresh currants are a great alternative, as are a few dried cranberries.
The Story Behind The Recipe