Grilled Zucchini Salad with Hazelnuts and Feta, Yogurt Mint Dressing
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 people
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Calories
368 kcal
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Course
Salad
Grilled Zucchini Salad with Hazelnuts and Feta, Yogurt Mint Dressing
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Zucchini can be a little bland, but not in this salad. It features slightly charred zucchini with toasted hazelnuts, crumbled feta cheese and plenty of torn herbs.
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Ingredients
- 1 cup hazelnut
- 4 Tablespoons PLAIN yogurt
- 1 small clove garlic minced
- 2 Tablespoons lemon juice fresh
- 1 small bunch mint fresh
- 4-5 prigs basil fresh
- 1 teaspoon preserved lemon optional, chopped
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 yellow zucchini medium
- 4 green zucchini medium
- 3/4 cup feta cheese crumbled
Instructions
- Preheat a grill to 400F. I prefer a charcoal kettle barbecue, with the coals swept to one side for both direct and indirect heat.
- Preheat an oven to 350F and toast hazelnuts for 6-7 minutes or until light golden. Watch them closely so that they do not burn. Cool, and rub lightly with your fingertips to remove the skins. Reserve.
- Make the dressing by combining the plan yogurt, minced garlic and lemon juice together in a blender. Add about a tablespoon each of chopped mint and basil, along with half (1/4 cup) of the olive oil and preserved lemon, if using. Blend until smooth, then stop and scrape down the sides. Add the salt and pepper to the dressing. Drizzle in the remaining 1/4 cup of olive oil with the blender running. Transfer to a small bowl or jar for holding.
- Slice the zucchini into 1/4-inch lengths. Grill on the hottest part of the coals, using a long-handled pair of tongs to turn the slices. Grills and temperatures will vary, but about a minute per side. Remove from heat before the zucchini gets too soft.
- Arrange charred zucchini on a serving platter and top generously with yogurt dressing. Sprinkle the hazelnuts and feta cheese on top. Tear a few generous handfuls of both mint and feta apart and sprinkle onto the salad just before serving.
- Serve warm, with additional dressing as a side condiment.
Notes
- The dressing can be made up to two days in advance, but the flavours do intensify somewhat. I like it best made on the same day, while the herbs are fresh and green.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
10g
(3%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
7g
(35%)
Cholesterol
18mg
(6%)
Sodium
420mg
(18%)
Potassium
509mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
452IU
(9%)
Vitamin C
27mg
(30%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 18mg | 6% |
| Sodium | 420mg | 18% |
| Potassium | 509mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 27mg | 30% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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