Jungle Gelato
Save the discarded fruit from your kid’s lunchbox and turn it into this fun jungle gelato, perfect for a hot day.
Courgette Dip
This courgette dip is delicious with grilled pita bread, carrot and celery sticks, or in sandwiches and wraps.
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Ingredients
- 2 large courgettes
- 1 clove garlic, crushed
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- salt, to taste
- pepper, to taste
- 2 tablespoon greek yoghurt
- handful of mint, chopped
- olive oil, to serve
Method
- Heat oven to 200°c.
- Wrap the whole courgettes in foil and bake for 20 minutes or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
- Put the courgettes in a food processor along with the garlic and blend until smooth. Add the tahini, lemon juice, salt and pepper and process to combine.
- Transfer to a bowl and stir in 1 tablespoon of the yogurt and half of the mint. Swirl the remaining yoghurt on top, drizzle with olive oil and add the rest of the mint.