Sauteed Patty Pan Squash with Herbed Yogurt



I received baby patty pan squashes and cherry tomatoes of all shapes and sizes in my CSA box so this turned out to be a very pretty dish, but would taste equally delicious with regular patty pan squash cut into bite sized pieces.


1 portion of patty pan squash, no piece should be thicker than half an inch thick

1 handful of small cherry tomatoes, larger ones should be halved or quartered

1 generous handful of chopped herbs (I am culling the garden so used shiso, lovage, basil, coriander and mint, but anything lurking in your hydrator or a generous handful of basil with work too)

2 tsps chopped pickles or relish

2 tsps capers

a generous dollop of Greek yogurt

1 Tbsp plain flour

2 Tsps olive oil

Juice from half a lemon

Salt


Wash the patty pan squash pieces and place them, still damp from their washing, in a large bowl. Sprinkle with the flour and some salt and stir to combine so that each patty pan squash piece has a very thin coating of what is now essentially a basic batter.


Heat the oil in a large frying pan and add the squash as soon as the oil shimmers. Cook over low, two minutes on each side, until golden brown in parts and cooked through. This will take a total of about six minutes. Add the tomatoes when two minutes remain so that they heat through.


While the squash is cooking, mix the yogurt with the herbs, pickle and capers. Stir to combine well and dollop onto a plate.


Place the hot squash and tomatoes onto the cold herbed yogurt. Sprinkle with a little finishing salt and spritz with the juice from the lemon.


Enjoy the contrast of temperatures and textures, as well as the tomatoes bursting in your mouth as you enjoy this dish.