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You need to prepare hardboiled egg, mashed up ( optional).
Use to medium, freshly cooked beetroot (beet), not pickled.
You need to 3 tablespoons drained Greek yoghurt.
Use Zucchini.
You need balsamic vinegar (optional).
You need to prepare zatar seasoning (thyme, sumac , toasted sesame seeds, salt).
Use fenugreek.
You need garlic powder or one or two fresh cloves of garlic.
Prepare each salt and pepper.
Prepare dried mint or a little fresh, very finely chopped mint to taste.

Perfect as a side salad or healthy lunch. Zucchini salad is such a versatile summer dish. You can prepare it in lots of different ways - with shaved zucchini ribbons, grated zucchini or even zoodles! I can still hear her enthusiasm now: "How about grating the courgettes and mixing with some natural.

Hard boil the egg and mash it up, if using .Grate the cooked beetroot , mix with the drained yoghurt ,mint and the egg. Add the vinegar if using. Chill in fridge for about an hour..
Wash and grate the zucchini. Gently mix under the beetroot mixture ..
Add the zatar, fenugreek , salt and pepper and garlic powder( or mince (crush) the fresh garlic) Mix gently , then chill until needed, serve as a side ..

Roasted zucchini with parmesan—which takes all of ten minutes, start to finish—is going to save you from just giving up and composting (or tossing) all that squash-y goodness. Thanks to a healthy sprinkling of parmesan, it's one of those unicorn veggie recipes that's sure to be a crowd-pleaser. Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish. This courgette salad is the perfect barbecue accompaniment. Grate the courgettes on the coarse side of your grater.

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