1. heat the oven to 200c fan. pop the courgettes into a roasting tray and 2 tbsp olive oil, the baharat and a good pinch of salt and pepper. toss together and arrange in an even layer. roast for 25-30 mins or until golden on the bottom and tender. 2. Meanwhile, chuck the feta and yogurt into a food processor and blitz until creamy. it will take a while for the feta to break down. be patient and scrape down the sides a few times. once its creamy, swirl over the bottom of a serving dish. 3. Whisk the tomato, lemon, remaining olive oil, sumac and a pinch of salt together in a mixing bowl. add the hot courgettes and toss together. 4. Arrange the courgettes over the feta and spoon over the juices from the bowl. garnish with the chilli and mint and dive on in.