Courgettes and Carrots with Walnuts

Gather courgettes, olive oil, black pepper, dill and walnuts.

Gather pul biber, sea salt, carrot, yoghurt and garlic cloves.

Gather gherkins.

Grate the courgettes.

Place the grated courgettes in a colander, sprinkle with a little sea salt and leave to drain for 10 minutes.

Using a dish towel, squeeze out any excess juice from the courgettes and put in a large bowl.

Grate the carrot and add to the bowl.

Heat the olive oil in a wide heavy pan over a medium-high heat, add the grated mixture of courgettes and carrot and sauté for 5 minutes, stirring often.

Finely chop the garlic cloves.

Stir in the garlic cloves, season with sea salt and black pepper, and sauté for a further 3 minutes.

Transfer to a large bowl to cool.

Chop the gherkins.

Chop the walnuts into bite-size pieces.

Remove hard stalks from the dill, and chop.

Once cool, stir in the chopped gherkins, walnuts and dill, then fold in the yoghurt and combine well.

Season again with sea salt and black pepper, if needed, and mix.

Spread over a serving plate, drizzle over the olive oil, sprinkle over the pul biber and serve cold or at room temperature.