3 courgettes, sliced into 15mm/β in thick rounds
1 small garlic bulb
1 tsp coarse black pepper
3 tbsp extra virgin olive oil
40g/1Β½oz shelled pistachios, roughly chopped, to serve
salt
1 tsp white sugar
40g/1Β½oz golden sultanas, soaked in warm water and drained, to serve
250g/9oz full-fat live Greek-style yoghurt (or plant-based yoghurt)