Griddled Courgettes with Red Pepper Hummus

1.Chop your courgettes into 2cm rounds (slightly thinner than I did). Warm up a griddle/frying pan until hot, then add some olive oil. Fry the courgettes on either side (5 minutes or so) until golden + caramelised.

2.Pick down your mint + basil, finely chop, then toss through the courgettes with a grating of lemon zest, a squeeze of lemon juice, and a swirl more olive oil.

3.To make the hummus, roast your peppers until charred (20-30 minutes at 200 fan), or use pre-roasted.

4.In a blender, add the chickpeas with 2 tbsp of their liquid, the peppers, tahini, garlic + paprika. Blend until smooth.

5.Season to taste with salt + add an ice cube or two for extra creaminess.

6.To serve, toast some nice slices of bread. Then smush the hummus in the middle of the plate, and pop the courgettes on top. Garnish with fresh chilli if you like + the leftover juices - enjoy!