Sauteed Courgettes, Pinenut, Mint & Labneh

A sun-drenched plate made for sharing: delicate courgettes, soft and golden-edged from the pan, meet the cool tang of labneh. There’s crunch from toasted pine nuts, freshness from torn mint, and a drizzle of vibrant mint oil to tie it all together. It’s summer on a platter - made to pile high on warm flatbreads, to pass around the table, to celebrate good company and the best of the season. 

• 500g Thick Full Fat Greek yogurt 
• 2 Cloves Garlic, crushed 
• Small Pinch Sea Salt 
• 2 drops Orange Blossom Water 

• 3 medium courgettes, sliced into ½ cm rounds or ribbons 
• 2 tbsp olive oil 
• Flaky sea salt & black pepper 
• Zest of 1 lemon 

• ½ bunch fresh mint (about 15g), leaves picked 
• 60ml good olive oil 
• Pinch of salt 

• 2 tbsp pine nuts, lightly toasted 
• A small handful of fresh mint leaves, torn 
• 100g Feta, crumbled 
• Grating of Fresh Pecorino 
• Extra lemon zest and juice to finish 
• Warm flatbreads (store-bought or homemade) 

1. The day before you want to serve take the yogurt and hang in a muslin over a bowl, pop in the fridge to strain overnight. The next day, pop the thickened yogurt in a bowl,  add the sea salt, orange blossom water & crushed garlic and set aside 
2. Blanch the mint leaves in boiling water in a Stellar Saucepan for 15 seconds, then plunge into ice water. Pat dry with a clean towel. Blend with the olive oil and a pinch of salt until vibrantly green. Strain through a fine sieve or leave rustic for texture. 
3. In a dry pan over low heat, toast the pine nuts until golden and fragrant, shaking the pan often. Set aside. 
4. Heat the olive oil in a large Stellar saute pan  over medium heat. Add the courgette slices in a single layer (cook in batches if needed). Season with salt and pepper. Sauté for 3–4 minutes each side until golden at the edges and tender. Finish with lemon zest. Remove from the pan. 
5. Spread the labneh across the pan. Pile the courgettes on top. Scatter over the pine nuts and fresh mint. Drizzle generously with mint oil and finish with a squeeze of lemon juice and a flourish of zest. 
6. Warm the flatbreads, tear into pieces, and use them to scoop up the courgettes and creamy labneh. Best eaten with good company and dappled sunlight.