675 g (1 1/2 lb) courgettes, sliced lengthwise
1 medium onion, finely chopped
15 ml (1 tbsp) olive oil
salt and pepper
50 g (2 oz) flaked almonds
1 tsp cornflour
15 ml (1 tbsp) water
225 ml (8 fl oz) yoghurt
1 medium onion, finely chopped
15 ml (1 tbsp) olive oil
salt and pepper
50 g (2 oz) flaked almonds
1 tsp cornflour
15 ml (1 tbsp) water
225 ml (8 fl oz) yoghurt
method
1. Put the courgettes in a shallow ovenproof dish.
2. Mix the onions, oil, salt and pepper and spoon the mixture over them.
3. Bake uncovered at 180°C (350°F) Gas 4 for 40 minutes, or until tender.
4. Meanwhile toast the almonds: put them into a heavy frying pan over a high heat and shake the pan from time to time.
5. Take care that they do not burn.
6. Mix the cornflour with the water and add it to the yoghurt with seasoning to taste.
7. Warm the mixture over a gentle heat, stirring constantly, for 3 minutes.
8. Spoon it over the courgettes and scatter the almonds on top.
2. Mix the onions, oil, salt and pepper and spoon the mixture over them.
3. Bake uncovered at 180°C (350°F) Gas 4 for 40 minutes, or until tender.
4. Meanwhile toast the almonds: put them into a heavy frying pan over a high heat and shake the pan from time to time.
5. Take care that they do not burn.
6. Mix the cornflour with the water and add it to the yoghurt with seasoning to taste.
7. Warm the mixture over a gentle heat, stirring constantly, for 3 minutes.
8. Spoon it over the courgettes and scatter the almonds on top.
serving amount
serves 6
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