Courgette with Saffron Butter and Mint Yogurt in Lavash Bread

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I have a cookbook from Yotam Otolenghi. Some of his recipes are on Pinterest too. I saw one with grilled courgette and saffron butter on top of a plate of yogurt.

Since I bought a package of Lavash bread at my local supermarket, I wanted to wrap the courgette in the bread. I changed the recipe to my liking and I liked it very much!

The yogurt is made stable by warming it up in a stárch slurry. As long as you do not cook it, it wont split. The dried and fresh mint in the yogurt cream was a revelation together with the roasted whole coriander seeds and raw garlic. Wow!

Beurre noisette and saffron together are very tasty too. The only blank canvas was the courgette :-)

recipe for 1: 

1 medium courgette, 2 stalks fresh mint, 1/2  lemon, 2 cloves of garlic, 

2 heaped tsp potato starch, 100 ml water, 300 ml Greek yogurt, 2 tbsp olive oil, 1 tbsp toasted crushed coriander seeds, 1 tsp dried mint, salt, pepper,4 slices lavash bread, 40 g butter, 1/4 tsp saffron

Toast the corinander seeds in a dry pan. Put it in a pestel and mortar and add the garlic cloves and crush both together. 

Heat up the water with the starch, add yogurt and drop the temperature down to about 80 C. Add crushed coriander garlic mix, lemon juice, 1 tsp olive oil, dried mint and salt and pepper. Warm through and add the strips of fresh mint leaves.

Use a griddle pan and quarter the courgette. Get the soft part out and brush with oil. Grill on all sides, to get it soft, add water and a lid and let it cook.

In the pan where the seeds were in melt the butter and brown it and add saffron.

Warm up the lavash bread and combine.