Za’atar aubergine and courgette steaks recipe

• Serves 4
• 25 mins
• 208 calories/serving

Ingredients

• One large courgette cut lengthways into 1cm (1/2in) thick 'steaks.'
• One large aubergine cut lengthways into 1cm (1/2in) thick 'steaks.'
• 3-4 tbsp olive oil
• 3 tbsp za'atar
• Two oranges, zested and juiced (approximately 200ml)
• 2 tbsp maple syrup
• 1 tbsp tamari
• Handful flat-leaf parsley leaves torn.
• green salad to serve

Method

1. Preheat a griddle pan until smoking, then turn to medium heat and brush the courgette and aubergine steaks generously with the oil.
2. Combine the za'atar and orange zest and rub them on both sides of the steaks.
3. Add the steaks to the griddle pan in batches and cook over high heat for 5-7 mins until charred on both sides.
4. Transfer to a plate or serving board. Repeat until all the strips are cooked.
5. Put the orange juice, maple syrup, and tamari in a pan and bring to a boil.
6. Bubble for 8-10 mins until reduced and thickened. Pour over the steaks immediately, then garnish with the parsley and serve with a crisp green salad alongside.

Tip: To make za'atar, mix dried oregano, thyme, toasted sesame seeds, and a pinch of salt.