Grilled Zucchini With Saffron Yogurt
by
Derek Farwagi
Ingredients
- 3 zucchinis
- a pinch of saffron
- 2 tbsp plain yoghurt
- 2 tsp boiling water
- zest of half a lemon
- clove garlic, crushed
- 1 tbsp olive oil
- salt to taste
Instructions
- In a glass, add a pinch of saffron to two teaspoons of boiling water and set aside to soak while you grill the zucchini.
- Cut the zucchinis lengthwise then again across to manageable serving pieces. If you want to be fancy cut them on the bias.
- Brush zucchinis with olive oil and slightly cook at medium heat on a stove top grill for about 2 minutes a side then plate them. Remember overcooked and limp zucchini is just green mush so keep them slightly crunchy.
- Add saffron liquid and stamens to 2 tablespoons of plain yogurt and mix in lemon zest, garlic and olive oil and salt to taste. If the dressing is too thick, add a little water but take care. You want to be able to spread the yogurt not pour it like a salad dressing. Keep any extra dressing for top ups.
Notes
Variation
For a little heat sprinkle a little Aleppo pepper before serving. This yogurt dressing works well with grilled or baked aubergines. See recipe.
For a little heat sprinkle a little Aleppo pepper before serving. This yogurt dressing works well with grilled or baked aubergines. See recipe.
Nutrition
Calories: 68kcalCarbohydrates: 10gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 95mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 624IUVitamin C: 53mgCalcium: 73mgIron: 1mg
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