Fried zucchini with garlic yoghurt

Method

1. To make the garlic yoghurt, crush the garlic cloves to a smooth paste using a mortar and pestle. Gently fold the garlic and salt through the yoghurt; don’t stir too vigorously as you don’t want the yoghurt to liquefy. Cover and refrigerate until required; the garlic yoghurt is best served cold, as it tends to get a little runny at room temperature.
2. Heat the olive oil in a large frying pan over a high heat. Working in batches, fry the zucchini for a few minutes on each side, or until nicely browned; you want to bring out all their flavour. Remove and drain on paper towel. Drain the excess oil from the pan into a heatproof container to use again later.
3. Add the tomato to the pan and sprinkle with the salt. Cook over a high heat for 3–5 minutes, or until the tomato is soft, giving it a good stir every now and then.
4. Place the fried zucchini on a plate. Pour the tomato over and drizzle with the garlic yoghurt. Serve warm, with crusty bread.