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Salad of Yogurt and Courgettes

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“This is so simple to make and very more-ish. I found it in an old book of my mum's, years ago and have loved it ever since. It's a wonderful comfort food, even though it doesn't have anything *bad* in it. You can eat it warm or cold but I think it tastes better cold. One last thing, the recipe only calls for a tiny bit of salt, black pepper and cayenne but I always add slightly more (not having the most refined palate lol).”

Ingredients Nutrition


  1. Trim courgettes and grate coarsely. Put them in a bowl and sprinkle with 1/2 tsp salt. toss to mix and set aside for half an hour. Drain the courgette and press out as much liquid as you can. Separate the shreds so you do not have lumps.
  2. Peel the onion, cut in half lengthwise, then cut into fine, half-moon shaped slices.
  3. Put the yogurt in a bowl. Beat it lightly with a fork or whisk until it is smooth and creamy.
  4. Heat the oil in an 8inch frying pan over a medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds start to pop (just a few seconds), put in the onion. Stir and fry it for about 2 mins or until the slices are translucent.
  5. Add the courgette. Stir and fry for another 2 minutes. turn off the heat and let the courgette cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
  6. If you wish to eat the dish cold, cover and refrigerate it. If you wish to eat it warm, put the mixture in a double boiler over a low heat. Then stir in one direction until warm - do not allow to boil.

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