Courgette Dip

Method

1. Heat oven to 200°c.
2. 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.
3. 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.
4. 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.