CHARGRILLED ZUCCHINI SALAD

SERVES 4

INGREDIENTS

Zucchini (small) x 8

Red chilli x 1

Preserved lemon x 1.5 tbsp

Almonds lightly roasted x ¼ cup

Mint fresh x ¼ cup

Greek yoghurt x 1 cup

Garlic x 1 clove

Lemon x 2

E.V.O

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METHOD

Cut and toss zucchini in olive oil, season and broil on a medium heat, set aside. To make the yoghurt dressing combine yoghurt, garlic, zest and juice of 1 lemon and season to taste. Pool the dressing on your serving dish arrange the charred zucchini and sprinkle the remaining ingredients with a generous glug of E.V.O

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Match with a glass of Kono Sauvignon Blanc