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We hope you got insight from reading it, now let's go back to sig's zucchini (courgette) and beetroot side salad recipe. You can have sig's zucchini (courgette) and beetroot side salad using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Sig's Zucchini (Courgette) and Beetroot Side Salad:
- Use 1 of hardboiled egg, mashed up ( optional).
- Provide 3 small of to medium, freshly cooked beetroot (beet), not pickled.
- You need 2 of to 3 tablespoons drained Greek yoghurt.
- Take 1 medium of Zucchini.
- Provide 1/2 tsp of balsamic vinegar (optional).
- You need 1 tsp of zatar seasoning (thyme, sumac , toasted sesame seeds, salt).
- Get 1 pinch of fenugreek.
- Prepare of garlic powder or one or two fresh cloves of garlic.
- Use pinch of each salt and pepper.
- Provide 1/4 tsp of dried mint or a little fresh, very finely chopped mint to taste.
Instructions to make Sig's Zucchini (Courgette) and Beetroot Side Salad:
- 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 ..
It's full of flavour, and the courgette slightly caramelises as it cooks in the cast-iron pan. It's our favourite way to use up zucchini (beside Courgette Chocolate Cookies, of course) and you can. Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood. This courgette salad is the perfect barbecue accompaniment.
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