Grilled Courgettes, Blue Cheese Spread & Dukkah

1) Preheat your oven to 160 degrees. Place your cumin seeds and coriander seeds on a tray and your pumpkin seeds on a separate tray. Place your trays in the oven for 10 min or until your pumpkin seeds are toasted and your seeds become aromatic. Let them cool and coarsely grind them. Mix together in a bowl with your flaky salt. 

 

2) Combine your frozen peas and blue cheese in a food processor.  Blend until smooth, adding a pinch of salt to taste and a splash of lemon juice. Set aside. 

 

3) Slice your courgettes evenly into three long thick ribbons. Heat a cast iron on medium heat. Lightly oil your courgettes. Cook until slightly charred on both sides. Drizzle your fresh lemon juice over your cooked courgettes. 

 

4) Spread your dip at the base of a plate, lay your courgettes across the spread, and sprinkle your dukkah over your courgettes.

 

5) Enjoy!