Middle Eastern Zucchini, Tomato & Mint Curry

Heat the oil in a large heavy-based saucepan, add the onion and cook over a medium-low heat, stirring occasionally, for 6-8 minutes until softened. Add the zucchini and cook, stirring occasionally, for a further 5-6 minutes until tender.

Increase the heat to medium, add the tomatoes and garlic and cook for 10-12 minutes until the sauce is thickened. Stir in the chilli powder, turmeric and mint and cook for a further 2-3 minutes. Season well.

Ladle into warm bowls and serve scattered with the chopped mint leaves.

Coarsely grate 2 large zucchini and put in a salad bowl with 6 finely chopped tomatoes and a large handful of mint leaves. Mix together 6 tablespoons extra-virgin olive oil, 1 teaspoon mild chilli powder, 1 teaspoon garlic paste, 2 teaspoons runny honey and the juice of 2 lemons in a bowl, then season. Pour the dressing over the salad, toss to mix well and serve.

Thinly slice 3 large zucchini lengthways. Brush the slices with olive oil and sprinkle over 2 teaspoons mild curry powder. Toss to mix well, then cook in batches on a preheated hot griddle pan for 2-3 minutes on each side. Transfer to a serving plate in a single layer. Scatter over 4 finely diced plum tomatoes and a large handful of torn mint leaves. Squeeze over the juice of 2 lemons, drizzle over 3 table-spoons extra-virgin olive oil, season and serve with warm pitta breads.