Preheat your oven to Gas Mark 6 ( 400f / 200c). Add the oil to the tray and heat through whilst preparing the courgettes.

Wash, top and tail, then thickly slice one courgette diagonally. Cut the other courgette lengthways in half, then half again, then chop into small cubes.

Get all your seasonings ready. carefully remove the tray from the oven and add the courgettes (slices on one side, cubes the other). Turn all the courgettes until they are coated in the oil, and ensure they are all in a single layer, then sprinkle over the nutritional yeast, garlic granules, Cajun spice, pepper and salt. Put the tray in the oven and roast for 20 minutes.

Remove the tray and turn everything over to get colour on all sides. Roast for another 5 minutes until golden and slightly crisp at the edges. Turn the oven off and remove the tray from the oven.

To finish:

Put your slices on a serving plate and add the roasted seeds to each slice. Serve hot.

Separate the cubes into 2 dishes.

Drizzle smooth peanut butter over one of the bowls of roasted cubes, then top with fresh red chilli and dried chilli flakes. Serve hot or cold.

Stir thick yoghurt into the remaining cubes, then top with toasted sesame seeds. Serve hot or cold.

Notes:

These courgettes are lovely warm but also delicious cold, perfect for meal prep or quick lunches. Feel free to experiment with other toppings – tahini, hummus, or even a squeeze of lemon all work brilliantly.