Smoky Zucchini with Fresh Yoghurt Curd

Photo: Aaron McLean

Ingredients

• 1 cup plain Greek yoghurt
• 8 firm zucchini
• extra virgin olive oil
• ½ cup black kalamata olives, drained
• 1 T smoked paprika
• pared rind of 1 lemon (small strips)
• 3 cloves garlic, peeled and sliced
• 1 Tbsp marjoram or a few pinches dried oregano

Method

Drain yoghurt for 2 hours in a sieve lined with paper towels.

Preheat oven to 250°C (fanbake).

Cut each zucchini lengthwise into four fat strips and transfer to a well-oiled shallow roasting tin. Dot with olives, dust with paprika using a small sieve, and add lemon zest, garlic and marjoram. Drizzle with a little more oil and season with salt and pepper.

Cook for 10 minutes, then remove from oven and turn pieces of zucchini over. Return the dish to oven for a further 5 minutes.

Transfer to serving dish and cool for 10 minutes. Top with curd and drizzle over juices from tin.

From Julie Biuso's 'Shared Kitchen'