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 tbsolive oil
    2garlic cloves, peeled & crushed
    1eggplant, sliced into ribbons
    2zucchini, sliced into ribbons
    1 tinlentils, drained & rinsed
    2 handfulsbaby spinach, washed
    1 bagcashew nuts, crushed
    1 small handfulmint, roughly chopped
    1lemon, juiced
    2Lebanese bread
    1 tubyoghurt

    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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    1 comment

    Ema Jones says:

    I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…