Put the grated courgette in a colander. Use your hands to gently press and squeeze to remove the excess water.
Heat olive oil in a wide pan. Add the courgette in the pan and sauté for about 10-12 minutes over high heat. The courgette needs to get soft and absorb all the juice in the pan. Add the apple cider vinegar and season with salt. Stir in the crushed garlic, mix well and remove from the heat. Set aside to cool.
If cooking for 8 in one pan, extend cooking time to 12-15mins. When cooking for 10+ guests or your pans are smaller, cook the courgette in 2 batches
Combine Onken Natural Set Yogurt, chopped dill and toasted walnuts in a mixing bowl. Add the courgette, mix well and season with some extra salt if needed.
Use a wide, non-stick grill pan to toast the sourdough bread slices for serving. Brush the bottom of the pan with olive oil. Place the bread slices in the pan once it’s hot. Toast each side for about 1-2 minutes over medium heat. Remove toasted bread slices from the pan when they get crispy and brown grill marks form on each side.
Heat the remaining one tablespoon olive oil in a small pan. Add the Turkish chilli flakes when the oil starts bubbling and turn off the heat immediately.
For serving, put 2 tablespoons of courgette and walnut mezze on each slice of toasted sourdough bread. Drizzle over chilli oil, sprinkle toasted walnuts and top with dill leaves.
Serving the mezze on toasted bread is a serving suggestion. This mezze goes great with grilled lamb, chicken or meatballs and can well be served without the bread as a side dish.