For a dish with so few ingredients, you’ll be amazed at the complexity of tastes.
Even if you’re familiar with grilled zucchini, the grilled spring onions will surprise and delight. The chilli brings some heat, while the hazelnuts deliver an earthy, satisfying crunch. For a more substantial meal, add goat’s or sheep’s fetta, and perhaps some lentils or chickpeas.
- 1 medium to large zucchini, sliced lengthways into thin strips
- 3 medium spring onions
- Knob of coconut oil or ghee, melted
- Sea salt and black pepper
- 1/2 tbs fresh lemon juice
- 1 tbs cold-pressed olive oil
- 1/2 garlic clove, minced
- 1/2 fresh chilli, minced
- 1/2 tsp raw honey
- 11/2 organic lemons, zest grated
- 2 handfuls baby spinach
- 1/4 cup toasted hazelnuts, roughly chopped
These contain good amounts of fibre, potassium, folate, copper, riboflavin and phosphorus, plus their magnesium has been shown to help reduce the risk of heart attack and stroke.
- Heat a grill pan over high heat. Lightly rub the zucchini strips and spring onions with oil and season, then add to the hot pan and cook for 3-5 minutes, until they’re lightly charred, then flip them over and cook for another 2 minutes, until tender and charred. Remove from the pan and set aside on a plate.
- Whisk the lemon juice, oil, garlic, chilli, honey and zest of 1 lemon in a small bowl.
- Place the spinach in a serving bowl, pour over the dressing and toss to combine.
- Arrange the veg on top, sprinkle over the hazelnuts and remaining lemon zest, and serve.