Start by cutting your courgette in half, scoring the flesh then season with salt, smoked paprika, garlic powder and rub it in the flesh.
Oil your grill/pan and get your courgette on the grill and fry for ⅚ mins each side and then cover with a lid for it to cook. Press the courgette to release the moisture.
Mix the yoghurt and gochujang together.
Plate up the yoghurt, top with the courgettes and garnish with some herbs, I used horse flower and parsley.
