Grilled Zucchini with Cashew Yoghurt
October 4, 2014
by hellofreshau Uncategorized @au A warm veggie dish filled with fresh greens and perfectly complimented with nutty flavours.
Hellofresh recipe
| 2 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1 | eggplant, sliced into ribbons |
| 2 | zucchini, sliced into ribbons |
| 1 tin | lentils, drained & rinsed |
| 2 handfuls | baby spinach, washed |
| 1 bag | cashew nuts, crushed |
| 1 small handful | mint, roughly chopped |
| 1 | lemon, juiced |
| 2 | Lebanese bread |
| 1 tub | yoghurt |
Hellofresh recipe
Preheat the oven to 180C.
For the vegetables
Heat the oil in a pan over a medium heat and cook the garlic for 1 minute until fragrant. Add the eggplant and zucchini and cook for a further 5-7 minutes or until tender.
For the bread
Meanwhile, wrap the bread in foil and cook in the oven for 5 minutes until warmed through.
For the salad
In a large bowl, toss the eggplant, zucchini, lentils, spinach, lemon juice, and half of the cashews and mint. Season to taste.
For the yoghurt
In a small bowl combine the yoghurt with the remaining cashews and mint.
To serve
Serve your warm salad with the soft bread and minty yoghurt. Enjoy!
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I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…