Slice 2 large yellow courgettes (around 250g total) lengthwise and grill on an oiled grill pan until tender and charred.

Place in a food processor, along with 1 garlic clove, finely chopped or grated, 2 tbsp tahini, 2 tbsp Greek yoghurt, the juice of 1 lemon, a handful of parsley/basil/mint, 2 tbsp olive oil, and 1 tsp salt. Blitz until creamy and well-combined.

Chill before serving with a sprinkling of toasted pine nuts & pomegranate seeds and a drizzle of olive oil.