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)
½ lemon
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

Low Tox Life.jpg

Today's recipe comes from the wonderful book Low Tox Life by Alexx Stuart. Not only does it have some delicious recipes but it really is a handbook for a healthy you and a happy planet, something we at FoodFaith can really get behind!

Of this particular recipe, Alexx says "This is so easy and yet so impressive-looking! Don’t be too fussed if you don’t have every single topping in the recipe, either. Just use what you have and think about adding something cheesy, something crunchy, something herby and something spicy. You can serve it straight from the tray so arrange the zucchini halves neatly if you want it to look pretty."