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Courgette Feta, Labneh & Dukkah Recipe


6 as a side or 2 as a main


  • 4 courgettes, cut into 3 long slices 0.5cm thick
  • 2 handfuls of cherry tomatoes, cut in ½
  • 2tbsp extra virgin olive oil
  • 1tsp ground cumin
  • 1tsp ground turmeric
  • 100g labneh or thick Greek yogurt
  • ½tsp sumac or paprika
  • 3tbsp dukkah
  • handful of mint leaves, roughly torn
  • salt and freshly ground black pepper


Preheat the oven to 220°C/gas 7.

Lay the courgettes and tomatoes on a baking tray and wipe over 1tbsp of the oil with your fingers. Sprinkle with the cumin and turmeric, and some salt and pepper, and bake for 15 minutes.

Remove from the oven and arrange on a plate. Dress with the labneh, sumac, dukkah, remaining oil and mint leaves and serve.

To make your own dukkah




  • 250g mixed nuts, such as hazelnuts, pecans, pine nuts, flaked almonds, pistachios, walnuts
  • 35g seeds, such as white or black sesame, sunflower, pumpkin
  • 1tbsp cumin seeds
  • 1tbsp coriander seeds
  • 1tsp sea salt flakes


Preheat the oven to 190°C/gas 5. Line a baking tray with baking parchment.

Stir all the ingredients together in a bowl and then spread them onto the lined tray. Bake for 15-20 minutes or until lightly browned.

Remove from the oven and leave to cool for 10 minutes. Whizz briefly in a food-processor until the nuts are broken down and you have the textures of both gravel and sand. Leave to cool completely and then store in a jar until needed. The dukkah will keep for a few weeks at room temperature.

Recipe courtesy of The Diabetes Weight-Loss Book by Katie & Giancarlo Caldesi, with Jenny Phillips. Published by Kyle Books. Photography by Susan Bell


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