Hugh Fearnley-Whittingstall
Liven up your toast toppings and get your greens in with this recipe from River Cottage 2009
Watch Hugh making courgettes on toast
1. Heat about 1tbsp oil in a frying pan over a fairly low heat. Add the garlic and sweat gently for a minute or two. Add the courgettes, increase the heat a little, and fry until tender and lightly coloured. Season with salt and pepper. Add the juice of half a lemon (or to taste) and half the mint.
2. While the courgettes are cooking, toast the bread, and mix the remaining mint with the yoghurt and season well.
3. Trickle the toast generously with oil. Pile the hot courgettes on top and finish with a generous dollop of the minted yoghurt.
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