Griddled courgettes with ajika
Ajika is a very hot and spicy dip used to flavour lots of different foods in Georgia. Despite the combination of big flavours, with red chillies, garlic and a mix of herbs, it all blends together into a super burst of H E A V E N. This isn’t an exaggeration – at first it might blow your head off, but you’ll be shovelling more and more into your mouth throughout the evening.
We’ve served our ajika on some simple griddled courgettes with a bit of mayonnaise and cayenne pepper.
Time: 15 mins / Serves: 6 / DIFFICULTY: Easy
Remove the seeds from the chillies, then finely dice. Mix with all other ingredients to form a very hot, spicy paste.
Slice the courgettes into 1cm wide pieces. Sprinkle cayenne pepper over both sides, then griddle with a little oil.
Once cooked, place a tiny bit of mayonnaise on top of each piece and then add a spoonful of ajika - you might want to vary the amounts for your guests' preferences! Top with more red chillies to garnish, because why not.