Courgettes and peppers with lyok dressing

Ukrainian-born cook, Olia Hercules has become an activist, fundraiser and advocate for Ukraine. She writes about the fate of people and their homes; the gardens and fruit trees they tended before their country was invaded. 

This recipe by Olia turns a bounty of vegetables into a wonderful lunch.

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves 4

Ingredients

For the lyok dressing

•        handful of thyme, tarragon, dill and parsley sprigs

•        1 garlic clove, roughly chopped

•        6 tbsp cider vinegar

•        2 tsp honey

•        sea salt and black pepper

For the courgettes

•        4 tbsp vegetable oil

•        2 courgettes, sliced into rounds

•        4 peppers, seeds removed and chopped

For the cucumber yoghurt salad

•        70ml yoghurt

•        generous pinch nutmeg

•        250g cucumber, thinly sliced

To serve

•        1 block halloumi cheese

•        olive oil

•        4 flatbreads

Method

1. Pound the garlic and herbs in a pestle and mortar, then mix with the vinegar, honey and seasoning to make the dressing.
2. Place the peppers under the grill until black all over. Transfer to a bowl, cover for 30 minutes, then peel off the skins. Remove the seeds and chop them into pieces.
3. Heat the oil in a large griddle pan and cook the courgettes on both sides until tender and golden. Transfer the cooked vegetables to a bowl and dress with the lyok dressing while they are warm.
4. Put the yoghurt in a bowl and season well with salt. Add the nutmeg and cucumber and mix well.
5. Oil the block of halloumi and place it on the griddle pan. Cook on each side for 6-8 minutes until charred. Remove the halloumi and griddle the flatbreads for a minute.
6. Serve.