Courgettes with chilli honey butter
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Courgettes with chilli honey butter
This sweet, spiced dressing works wonderfully with courgettes. Try barbecuing the veg for an extra smoky flavour
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
141Kcal
Fat
12gr
Saturates
4gr
Carbs
6gr
Sugars
6gr
Fibre
1gr
Protein
3gr
Salt
0.1gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 400g baby courgettes, halved lengthways
- 1 tbsp olive oil
- 25g butter
- 20g pine nuts
- 1 fat garlic clove, crushed
- 1 red chilli, deseeded and finely chopped
- 1 tbsp clear honey
- juice of 1⁄2 a lemon
- a handful of parsley, leaves roughly chopped
Step by step
- Place a roasting tray on the top shelf of the oven and preheat to 220°C, fan 200°C, gas 7. If you’re cooking them as part of the menu, increase the oven temperature once the potatoes are out of the oven.
- Toss the courgettes in the oil and season well. Tip them onto the preheated roasting tray and spread out into a single, even layer. Roast for 10-12 minutes, until well coloured and just tender.
- Meanwhile, melt the butter in a saucepan. Once foaming, add the pine nuts, garlic, chilli and honey and sizzle for 2-3 minutes, until the butter is beginning to brown and the pine nuts are golden. Squeeze in the lemon juice, remove from the heat and season to taste.
- Arrange the courgettes on a serving plate, scatter over the parsley and spoon over the chilli honey butter, to serve.
