Since the rains, the courgettes have gone mad! So we'll be posting a few recipes to help everyone with the glut. Here's one of our favourites... sumac roasted courgettes with haloumi. We made this recently with Rob Wicks of Eat Pictures who's been taking loads of beautiful photos of our dishes, including these courgettes, which we think he's captured beautifully. We used mint here but this recipe also works brilliantly with dill. They really do taste as good as they look.
Sumac Roasted Courgettes
This dish is great as a flatbread topping, you can make this like a pizza or make tiny breads as a canapé. Just make pitta bread dough (see the recipe on page xxxx ) and roll it into small circles, either mini and bite sized or as big as you like and top with the marinated (but uncooked) courgette and haloumi. Bake in the oven until the bread has cooked and the courgette and haloumi are golden, this should take 10-15 minutes at 180C/Gas Mark 4. Sprinkle with sumac and mint to serve.