This is a complete taste sensation - a melange of sweet, savoury and sour. Perfectly tangy and spiced tomatoes coat soft and creamy squash. When topped with a cooling and garlicky yoghurt sauce, this amazing salad becomes one of the highlights of my year so far!
Heat the olive oil in a deep frying pan over a moderate heat. Fry the squash/zucchini slices for 5-6 minutes until browned both sides. Remove to a bowl with a slotted spoon.
Add the turmeric, paprika, and garlic to the pan and fry for 10 seconds, then add the tomatoes. Stir well to combine. Add ½ cup water, bring to a simmer and cook gently for 10 minutes (uncovered) until soft and reduced.
Return the squash/zucchini to the pan and season with salt & pepper. Cook for another 5 minutes, uncovered. Mash a few of the squash slices with a fork. Remove from the heat and cool to room temperature.
To make the yoghurt sauce
Whisk together the yoghurt, garlic, and salt. Add 1-2 tbsp water to thin out the sauce a little.
Arrange the salad
Arrange the cooled zucchini/tomato mix on a serving platter and drizzle over all the yoghurt sauce. Generously sprinkle over the dried mint/dill and a little lemon juice along with a healthy glug of extra virgin olive oil.
Serve with flatbreads to dip and scoop up the salad.