This is a wonderful light and simple summer dish combining roasted zucchini and shrimp with tomatoes and arugula and a refreshing lemony yogurt topping.

Preparation time: 50 minutes (including roasting)

What you need:

2-3 zucchini, sliced into 1-in (2 cm) thick slices

4 tablespoons extra-virgin olive oil

½ teaspoon red pepper flakes, more as needed

1 ½ lb. (700 g) extra-large shrimp, shelled

10-12 cherry tomatoes, halved or quartered

4 teaspoons ras el hanout (or any other spice mix you like)

1 lemon, juiced

1 cup (250 g) plain whole milk yogurt

1 garlic clove, minced

4 tablespoons roasted sunflower seeds (you can substitute with sesame seeds, or other crunched nuts)

4 tablespoons chopped mint

4 handfuls (about 4 oz/100 g) arugula

How to do it:

Preheat oven to 425 F (420 C). In a large bowl, toss together zucchini, 2 tablespoons olive oil and 2 teaspoons ras el hanout. Make sure the zucchini slices are well coated.

Spread the zucchini evenly on a sheet pan (best on baking paper). Roast until the zucchini is nicely browned, about 25 minutes.

While the zucchini roasts, pat shrimp dry and add to the same bowl used for the zucchini. Toss shrimp with the remaining 2 tablespoons olive oil and 2 teaspoons ras el hanout.

Remove zucchini from oven and put on a plate. Add shrimp to the baking sheet. Bake for 10 minutes, or until the shrimp is just cooked through (don’t overcook!)

Meanwhile, in a small bowl, whisk together yogurt, ¼ teaspoon salt, half of the lemon juice, garlic and most of the mint (keep some to garnish). You can add a bit of ras el hanout or chili powder to spice it up. Taste and add more salt or spices, as you like it.

Arrange the plates starting with a handful of arugula. Top it with some zucchini slices, tomato pieces and shrimp. Spoon some of the yogurt sauce over the top and sprinkle with the remaining mint and sunflower seeds for some crunch.

Enjoy!