Grilled Zucchini and Spring Onions with Baby Spinach and Almonds

28th August 2016

Grilled Salad

I love the My New Roots cookbook! I received it for Sinterklaas from my sister-in-law and love making all of the delicious nutritious plant-based recipes.

Every week I receive a bag of fresh vegetables from local farms, and this week included zucchini and green onions – so what better than a grilled salad with this hot weather? And I do mean hot! It’s been around 90 degrees all week!

I made this salad for a fresh lunch for Koen and me – so delicioso!

Spring onions and zucchini

Grilled Zucchini and Spring Onions with Baby Spinach and Almonds, serves 2

  1. Heat a grill pan
  2. Slice the zucchini lengthwise into thin ribbons. Lightly rub melted oil on the slices and season lightly with salt and pepper. Slice the green onions in the same manner.
  3. When the grill pan is hot, lay the zucchini and green onions on the pan and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetabels from the grill pan and place them on a plate.
  4. Whisk the lemon juice, olive oil, garlic, chile, maple syrup, and grated zest of 1 lemon in a small bowl. Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
  5. Roughly chop the nuts. Arrange the grilled veggies on top of the spinach. Sprinkle with the nuts and the remaining lemon zest, and serve.

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