Step 1Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side.
Step 2Cut the courgettes into chunks, rolling the courgette around as you cut to create irregular shapes. Toss with oil and salt and pile onto the hot side of the grill. Leave to cook, untouched, for 5-6 mins or until one side is really well charred. Toss straight into a bowl.
Step 3Roughly chop the mint and add to the same bowl, along with the vinegar. Thinly slice the onion and add to the bowl. Toss everything together and top with a bowl to allow the courgettes to steam and soak in that vinegar.
Step 4Meanwhile, spread the yoghurt over the base of a plate and set a pan over the heat of the BBQ. Add the butter to the pan and let it melt, bubble and start to brown. Add the chilli flakes and a couple of smashed garlic cloves. Allow to infuse into the butter.
Step 5Pile the warm courgettes and onions onto the plate, then top with the hot chilli butter. Serve with flatbreads on the side and lemon wedges for squeezing.
