Zucchini & Tahini Salad

Ingredients:

▢ 2 tbsp olive oil
▢ 3 zucchini (trimmed & diced)
▢ 2 tbsp tahini paste
▢ 3 tbsp Greek style yoghurt (plain)
▢ 1 garlic clove (minced)
▢ 2 tsp mint (dried)
▢ 1 lemon (juice of)
▢ 3 tbsp extra virgin olive oil
▢ salt & pepper
▢ 1 tbsp pomegranate molasses (optional)

Preparation:

- Heat the olive oil in a frying pan over a moderate heat until hot. Add the diced zuccini and fry for 5-7 minutes until golden with some caramelisation.
- Remove from the heat.
- Tip the zucchini into a sieve over a bowl. This will drain the oil and any excess moisture. Let the zucchini cool completely.
- Add the zucchini to a bowl and using a fork roughly mash. Not completely smooth, more rustic.
- Add the tahini, yoghurt, garlic, mint and lemon juice and stir. Pour over the extra virgin olive oil and season with a little salt & pepper. Mix well.
- Decant to a serving bowl or platter and drizzle over a little more extra virgin olive oil, a little more dried mint and a drizzle of the pomegranate molasses.
- Serve at room temperature with flatbreads, pita, chips or raw vegetables to dip.

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Nutrition Values:

Calories: 255kcal (13%) | Carbohydrates: 13g (4%) | Protein: 5g (10%) | Fat: 22g (34%) | Saturated Fat: 3g (19%) | Cholesterol: 1mg | Sodium: 21mg (1%) | Potassium: 455mg (13%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 294IU (6%) | Vitamin C: 41mg (50%) | Calcium: 54mg (5%) | Iron: 1mg (6%)