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Place the yoghurt into a clean cloth. Close the cloth up & place into a sieve. Place the sieve over a bowl in the fridge. Allow the yoghurt to hang for 24 hours. This will give you a delicious thick consistency.

The next day. Transfer the yoghurt to a bowl, add in the salt and olive oil.

Preheat oven to 180 degrees.

Roughly chop the courgettes into slices and place into an oven proof dish, drizzle with olive oil, harissa paste, salt and pepper. Chop the lemon into quarters and add into the baking dish and cook for 20 minutes. Remove from the oven.

To assemble spread the thick labneh across your serving plate & spoon the courgettes on top adding the juices from the baking tray. Garnish with mint leaves.

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Tender and delicately flavoured. One of natures most versatile fruits add it to your next pasta, salad and BBQ.

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Serving Size: 80g Avg Quantity per serve Avg Quantity per 100g
Energy  44.8 Kj 56.0 Kj
Protein 1.4 g 1.8 g
Fat, total 0.2 g 0.2 g
– saturated 0.0 g 0.1 g
Carbohydrate 0.5 g 0.6 g
– sugars 0.5 g 0.6 g
Dietary fibre 0.9 g 1.1 g
Sodium 0.0 mg 0.0 mg

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

timer Total time 30 mins hourglass_empty Prep time 10 mins + 1 Day timer Cook time 20 mins people Serving 4 people info_outline Difficulty Easy


  • ½ cup plain Greek yoghurt
  • ¼ tsp salt
  • Olive oil

Roasted Courgettes

  • 2 LeaderBrand Courgettes
  • 1 lemon
  • Olive oil
  • 1 ½ tbsp Harissa
  • Salt
  • Pepper
  • Mint Leaves
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