CHARGRILLED ZUCCHINI SALAD WITH POMEGRANATE by allergy cooking my way

CHARGRILLED ZUCCHINI SALAD WITH POMEGRANATE

Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

Lovely salad, appealing to the eye and the palate, a real crowd pleaser.

Serves: 6

Prep time: 20 mins

Cooking time: 15 mins

Ingredients

  • 3 large zucchini, thinly sliced (coarse potato peeler is good)
  • 2-4 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 cup coconut yoghurt (plain)
  • 1 tbsp tahini
  • 1 tbsp honey
  • salt and pepper
  • juice and grated zest of 1 lime (or lemon)
  • 60g-80g mixed lettuce leaves
  • 1/2 – 1  cup mint leaves, roughly chopped
  • 1/2 cup coriander leaves, roughly chopped
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/2 pomegranate, seeds removed
  • 1/4 cup water

Method

  • Heat half the oil in frying pan, and chargrill zucchini, turning after a couple of minutes.
  • Remove and set aside to cool
  • To frying pan add sunflower seeds and pumpkin seeds (pepitas) and stir while toasting. Remove from heat and keep on plate to cool.
  • In same pan toast cumin and smoked paprika, stirring over low heat, for 1 minute. This is where the rest of the oil may be needed. Transfer to a bowl.
  • To the bowl with spices, add yoghurt, tahini, honey, lime juice, water, salt and pepper and stir together. (Add more water if too thick still).
  • On serving plate, place zucchini and mixed lettuce leaves, mint and coriander.
  • Drizzle the yoghurt mixture over the top and sprinkle the seeds over that.
  • To finish, sprinkle pomegranate seeds over the top, followed by the grated lime zest.
  • Serve chilled.

Notes


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