Roasted Courgette & Tahini Salad

Written by: Zoe Tigner

Published on April 1, 2026

Time to read 2 min

Recipes / Sides & Mezze

Roasted Courgette & Tahini Salad

Golden roasted courgettes meet crisp celery, fresh herbs and a sharp flicker of Med Cuisine Shifka Hot Pepper heat in this bright Mediterranean salad. A lemony tahini dressing brings everything together, while sumac adds a final tangy lift. it’s a perfect side dish or light lunch that celebrates Mediterranean ingredients at their best.

⏰ Prep 10 Min 🔥 Cook 25 Min Serves 2 Vegan

The Recipe

Roasted Courgette Tahini Salad

Ingredients

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2 medium courgettes, sliced into rounds

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Olive oil, for roasting

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Salt, to taste

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1–2 celery stalks, thinly sliced

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½ small red onion, finely sliced

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1 handful fresh dill, chopped

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1 handful fresh parsley, chopped

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1 Med Cuisine Shifka Hot Pepper, finely chopped, optional

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1 tsp Med Cuisine Pure Ground Sumac

For the Tahini Dressing

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2 tbsp Med Cuisine Natural Tahini

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Juice of ½ lemon

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Pinch of salt

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Water, to loosen

Method

Preheat. Set the oven to 200°C and line a large baking tray.

Roast. Arrange the courgette rounds in a single layer, drizzle with olive oil and season with salt. Roast for 20–25 minutes, turning halfway, until golden at the edges.

Prepare. Thinly slice the celery and red onion, finely chop the Shifka pepper, and chop the dill and parsley.

Whisk. Mix the tahini with the lemon juice and salt. Add water a little at a time until the dressing is smooth and pourable.

Assemble. Arrange the roasted courgettes on a plate, then scatter over the celery, red onion, herbs and Shifka pepper.

Finish. Drizzle with the tahini dressing, sprinkle with sumac and serve at room temperature as a side or mezze dish.

🌿 Med Cuisine Tip: Give the courgette rounds space on the tray so they roast rather than steam. When making the dressing, add the water gradually - tahini may tighten at first, then loosen into a smooth, silky sauce.

Made with Three Med Cuisine Staples

Natural Tahini creates the creamy dressing, Shifka peppers bring a crisp spark of heat, and sumac finishes the salad with its characteristic acidic zing.