Barbecued courgettes with dill, goat’s cheese, mint and yoghurt

Name: Barbecued courgette recipe - barbecue recipe ideas
Yield: Serves 4
Ingredients: 4–6 medium courgettes; 4 tbsp olive oil; Grated zest and juice of 1 lemon; ½ tsp dried chilli flakes; 2 tsp fennel seeds, toasted and crushed; 3 tbsp natural yoghurt; 150g soft goat’s or ewe’s cheese; ½ small garlic clove, peeled and grated; A small bunch of chives, thinly sliced; 6–8 sprigs of dill, chopped, plus extra to garnish; 2 tbsp chopped mint, plus whole leaves to garnish; Sea salt and freshly ground black pepper

This smoky, fresh dish is an ideal starter for a dinner party, or delicious as a side for lunch

3 July 2024

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Gavin Kingcome

Courgettes cook beautifully over fire. The high heat chars their surfaces and the smoke gives them a wonderful savoury depth. Here I’m pairing them with two of my favourite courgette accompaniments: goat’s cheese and dill.

A recipe from River Cottage Handbook No.17: Outdoor Cooking by Gill Meller (Bloomsbury Publishing). Buy the book here.

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Recipe notes