At this time of year you will find the most delicious fresh courgettes. Whether you're growing a few yourself, or you can pick them up from a local farm shop or veg box scheme, they really are at their best right now. Look for smaller courgettes as they tend to have a much sweeter flavour the younger they are.
By charring the outside of the courgettes you will create a wonderfully nutty flavour that works so well with our sweet Saddleback pork and the aromatic Dukkah used in this recipe.
Dukkah has to be one of our favourite aromatics to add complexity to meat, fish or veg dishes. It's made up of an interesting blend of Middle Eastern aromatics. The seeds are lovingly toasted until they reach a light golden brown shade that enhances the flavours of them and gives them warmth. These organic seeds are then ground individually to give a coarse, chunky texture and then the rest of the ingredients are blended in.