A handy recipe for putting to use Georgian spices. Serve alongside salads and bread as part of a wider mezze spread.

Method:

• Line a large roasting tray with foil that will accommodate the courgettes in a single layer and preheat the oven to 180°C/350°F/gas mark 4.
• Heat the oil in a frying pan and cook the onion until soft and starting to colour, then add the garlic and cook for another minute or so. Remove to a bowl. Combine the walnuts, sun dried tomatoes and spices, then combine with the onion mixture.
• Arrange the courgette slices in a single layer on the lined tray, then cover thickly with the nutty, spicy tomato mixture, drizzle with oil and sprinkle with salt and pepper.
• Roast for around 25–30 minutes, gently stirring the topping halfway through and, if it’s looking a bit dry, drizzle over a little more oil.
• Serve garnished with crumbled feta and the fresh herbs.

Recipe extracted from Green Mountains (Walking the Caucasus with Recipes) (Quadrille)