This is a variation on mafghousse, a popular Palestinian salad or spread. The vegetables for mafghousse were traditionally grilled on the ambers in the tabun, the clay oven often found outdoors in village homes. The original recipe calls for grilled tomatoes and zucchini, garlic, buttermilk, and chopped parsley. We added a bit of this and a bit of that so it is a little richer, a perfect meal opener, accompanied with bread. You can cook your vegetables on a grill instead of a griddle pan.

1. Preheat the oven to 425°F / 220°C. Place a ridged griddle pan over high heat. 

2. Trim the courgette/zucchini and cut them in half lengthwise. Halve the tomatoes as well. Brush the zucchini and tomatoes with olive oil on the cut side and season with salt and pepper. By now the griddle pan should be piping hot. 

3. Start with the zucchini. Place a few of them on the pan, cut side down, and cook for 5 minutes; the zucchini should be nicely charred on one side. 

4. Now remove the zucchini and repeat the same process with the tomatoes. Place the vegetables in a roasting pan and put them in the oven for about 20 minutes, until the zucchini are very tender. Remove the pan from the oven and let the vegetables cool down slightly. Chop them coarsely and leave to drain in a colander for 15 minutes. 

5. Whisk together the yoghurt, garlic, chile, lemon zest, juice, and molasses in a large mixing bowl. Add the chopped vegetables, walnuts, mint, and most of the parsley and stir well—season with ¾ teaspoon salt and some pepper. Transfer the salad to a large, shallow serving plate and spread it out. Garnish with the remaining parsley. 

6. Finally, drizzle over some date syrup and olive oil