Grilled Zucchini with Cashew YoghurtOctober 4, 2014
A warm veggie dish filled with fresh greens and perfectly complimented with nutty flavours.
|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|
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.
Serve your warm salad with the soft bread and minty yoghurt. Enjoy!
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