Middle Eastern · Lunch
Grilled Zucchini and Yogurt Salad
Charred zucchini rounds are folded through thick garlic-lemon yogurt with fresh mint and toasted pine nuts, finished with a drizzle of olive oil and a dusting of sumac. Served cool over the smoky vegetable, it makes a light Middle Eastern salad course with bright, tangy, herbal flavour.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
345Calories
12.6gProtein
27.1gFat
15.2gCarbs
8.5gSugar
3.1gFiber
185mgSodium
32mgChol
6.7gSat Fat
756mgPotassium
292mgCalcium
1.7mgIron
0.7mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
mediterranean
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Slice the zucchini lengthwise into 1/4-inch planks and pat dry so the surface chars rather than steams on the grill.
2
Whisk the yogurt with grated garlic, lemon juice and a pinch of salt until smooth, then spread onto a serving plate.
3
Toast the pine nuts in a dry small skillet over medium-low heat for 2 to 3 minutes, shaking often, until golden and fragrant.
4
Brush the zucchini planks with olive oil and grill over high heat for 3 to 4 minutes per side until deep char lines form and flesh softens.
5
Plate
Arrange warm grilled zucchini over the yogurt, scatter toasted pine nuts and torn mint on top, dust with sumac, then drizzle with extra olive oil and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g whole-milk yogurt
- 22 medium zucchini (400g)
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh mint
- 2 tbsp18g pine nuts
- 1/2 tsp1/2 tsp sumac
- salt, to taste
