Charred Courgette with Beet Houmous

Method:

1.    Prepare the courgette: Cut in half lengthwise and score each half in a criss-cross pattern so heat can penetrate the centre of courgette. Sprinkle a pinch of salt and brush into cuts.
2.    Make the dressing: Mix together 1 tbsp maple syrup, 1 tbsp tamari (soy sauce), 1 tbsp sesame oil, a pinch of salt, and 1 tsp smoked paprika. Using a pastry brush, brush the open side of the courgette halves with the dressing.
3.    Char courgettes: Heat a large frying pan on high heat and add the courgettes facing down. Cook for 2-3 minutes. Flip toopen side up and carefully add 50ml of water. Put the lid on top of the pan to go from frying to steaming. Leave to steam for 3-4 minutes.
4.    Finish cooking courgettes: Remove the lid and allow the water to evaporate. Brush open side of the courgettes with more dressing and flip them over. Cook on medium heat for another 2-3 minutes face side down. Turn, then apply more of the dressing, and flip again to cook face side down for a further 2 minutes. Cook until they are golden and look amazing.
5.    Prepare the plates: Divide beetroot hummus between 2 plates and spread out, adding charred courgette on top.
6.    Drizzle with tahini and enjoy!