Serves: 4

Amba can really enhance a humble everyday vegetable like a courgette. I would happily offer a substitute spice if there was one, but the uniqueness of this dish lies in its really distinctive flavour. You can find amba, also known as mango or amchoor/amchur powder, at most Middle Eastern or Indian supermarkets, or failing that, buy it online. Feel free, however, to use raisins instead of the barberries if you can’t find them.

Recipe adapted from: Fress (Mitchell Beazley)

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Ingredients

Name: Amba-spiced courgettes with barberries and labneh
Yield: 4
Ingredients: 2 tbsp olive oil 1 white onion, finely diced 2 courgettes, halved lengthways and sliced 1 tsp amba spice (mango or amchoor/amchur powder) Juice of 1 lemon Pinch of salt, if needed 3 heaped tbsp labneh 25g pine nuts, toasted 25g dried barberries

2 tbsp olive oil

1 white onion, finely diced

2 courgettes, halved lengthways and sliced

1 tsp amba spice (mango or amchoor/amchur powder)

Juice of 1 lemon

Pinch of salt, if needed

3 heaped tbsp labneh

25g pine nuts, toasted

25g dried barberries