Recipes and images by Emma Galloway
A beautiful flavour-packed way to use in-season courgettes. Here I’ve served it with millet (a protein-packed gluten-free grain), but cooked brown rice would also work. To make this dairy-free and therefore vegan also, omit feta cheese and use olive oil when cooking the millet.
Serves 4–6
4 medium courgettes, halved lengthwise
2 tbsp harissa paste (I used a rose harissa paste from Vetro)
juice ½ lemon
olive oil
crumbled feta cheese, to serve, optional
Millet
1 tbsp ghee, butter or olive oil
1 cup hulled millet
fine sea salt
Coriander Dressing
1 cup coriander leaves and tender stalks, roughly chopped + extra coriander leaves for serving
1 clove garlic
½ green chilli, de-seeded if less heat is desired
⅓ cup extra virgin olive oil
3 tbsp lemon or lime juice
1–2 tsp raw sugar
¼ tsp fine sea salt
Preheat oven to 200°C. Use a sharp knife to score the inside of each sliced courgette, in a crisscross pattern, making sure you don’t cut right through to the other side. You can cut each courgette into 8–10cm length if you like, or leave them as halves. Transfer to an oven tray. In a small bowl combine harissa paste and lemon juice, then liberally spread or brush onto the scored courgettes with a pastry brush or spoon. Drizzle with a little olive oil and roast for 20 minutes, or until golden and tender.
Meanwhile, heat ghee/butter or olive oil in a saucepan, add millet and stir constantly for 3–4 minutes until it smells toasty. Carefully add 2 cups of water (it will splutter a bit so be careful) and a pinch of salt. Cover the pan and bring to the boil. Reduce heat to the lowest setting and simmer for 20 minutes, by which time all the water will have been absorbed and the millet will be tender. Remove from the heat, keep the lid on and allow to sit for 5 minutes before fluffing up with a fork.
To make the coriander dressing, place ingredients into a blender and blend on high until smooth and emulsified. Taste and add a touch more salt, if needed.
To serve, spoon millet onto a platter, top with harissa-roasted courgettes, scatter over crumbled feta (if using) and reserved coriander leaves and drizzle generously with coriander dressing.
