Roasted Courgette (Zucchini) Dip

• 4 courgettes zucchini
• 1/2 cup yoghurt 125ml
• 2 cloves garlic finely diced
• 4 olives marinated, chopped
• 1/4 cup olive oil from the olives, with all that leftover herby goodness
• 35 grams goats cheese soft, or feta
• 1/2 lemon
• sea salt to taste
• 1 tablespoon flax oil for drizzling

1. Pop the courgettes in the oven and roast at 180 degrees for around 40 mins until softened.
2. When they are cooked, remove from oven, chop roughly (be careful not to burn yourself!) and leave them aside for 10 mins to cool down.
3. Pop the courgettes, along with the rest of the ingredients into a food processor, and blend until mixed, but still with a little texture.
4. Pour into a dish, drizzle with the flax oil and serve right away at room temp. We think this dip is fabulous with flatbreads and salad!

zucchini, garlic, olives, olive oil, goats cheese, lemon, salt, flax oil

Taken from www.yummly.com/recipe/Roasted-Courgette-_zucchini_-Dip-1671459 (may not work)