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Ingredients

4 Zucchini

2 Tablespoons olive oil or avocado oil

1 Teaspoon ground coriander

1 Teaspoon ground cumin

1 Teaspoon chilli flakes

Sea salt and freshly ground black pepper

Fresh cilantro leaves to serve

Curried Cashew Dip

1 Cup cashew nuts, soaked in warm water for 1 hour or overnight, drained*

Zest and juice of 2 lemons

3 Tablespoons of olive oil

2 Garlic cloves, very finely chopped

1 Teaspoon garam masala

1/2 curry powder

*I find I get the best results, smoother and creamier dip when the cashews are soaked overnight. If you’re in a hurry, you can soak them for 15 minutes in very hot but not boiling water.

Instructions

1. To make the cashew dip, blitz all the ingredients in a food processor or blender until smooth. I let it run for at least 2 minutes. If you’d like a runnier dip, add an extra splash of olive oil or water.

2. Cut the zucchini lengthwise into halves or quarters, depending on their size. Add them to a bowl with the olive oil, ground spices and chilli flake, season well with salt and pepper and toss well to coat everything evenly.

3. Transfer your zucchini to a hot grill and cook for 2 to 4 minutes, turning halfway through, until slightly soft and nicely charred on all sides. Be careful not to overcook, as you don’t want them super soft.

4. Pile zucchini onto a serving platter and sprinkle over a few leaves of cilantro leaves. Serve alongside curried cashew dip.

Recipe from trainer and functional nutritionist Luke Hines

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