Thirty-minute courgettes with dukkah sprinkle
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
When I'm pressed for time but still want something nutritious and delicious on the table, this is my go to dish. Courgettes are wonderfully low in calories yet packed with vitamin C and fibre, making them perfect for a lighter meal that still feels satisfying. What I love most is that the whole thing comes together in just thirty minutes, with minimal fuss and ingredients you probably already have at home. The dukkah sprinkle adds a lovely Middle Eastern crunch and warmth that transforms simple roasted veg into something really special. Trust me, once you make this once, you'll find yourself returning to it again and again.
Ella x
Ingredients
- 1 tbsprapeseed oil
- 12 onions halved and sliced
- 2 tspground coriander
- 2 tspsmoked paprika
- 400 gcan chopped tomatoes
- 2 tspvegetable bouillon powder
- 2 largecourgettes sliced
- 400 gcan butter beans drained
- 180 gcherry tomatoes
- 160 gfrozen peas
- 15 gcoriander chopped
- 1 tspcoriander seeds
- 1 tspcumin seeds
- 1 tbspsesame seeds
- 25 gflaked almonds
Detail level
Instructions
- 1
Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.
- 2
Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.
- 3
Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you're cooking for two people, put half the seed mix in a jar and chill half the veg for another day.
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