Recipe: Juicy Sig's Zucchini (Courgette) and Beetroot Side Salad

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Healthy living will always be a challenge. Hopefully after reading the article above, it will make you stronger in your desire to live a healthy life. Now it's time for us to go to the main menu, the sig's zucchini (courgette) and beetroot side salad recipe. You can have sig's zucchini (courgette) and beetroot side salad using 10 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Sig's Zucchini (Courgette) and Beetroot Side Salad:

1. Provide 1 of hardboiled egg, mashed up ( optional).
2. Prepare 3 small of to medium, freshly cooked beetroot (beet), not pickled.
3. Take 2 of to 3 tablespoons drained Greek yoghurt.
4. Get 1 medium of Zucchini.
5. Provide 1/2 tsp of balsamic vinegar (optional).
6. Get 1 tsp of zatar seasoning (thyme, sumac , toasted sesame seeds, salt).
7. Provide 1 pinch of fenugreek.
8. You need of garlic powder or one or two fresh cloves of garlic.
9. You need pinch of each salt and pepper.
10. Provide 1/4 tsp of dried mint or a little fresh, very finely chopped mint to taste.

Steps to make Sig's Zucchini (Courgette) and Beetroot Side Salad:

1. Hard boil the egg and mash it up, if using .Grate the cooked beetroot , mix with the drained yoghurt ,mint and the egg. Add the vinegar if using. Chill in fridge for about an hour..
2. Wash and grate the zucchini. Gently mix under the beetroot mixture ..
3. Add the zatar, fenugreek , salt and pepper and garlic powder( or mince (crush) the fresh garlic) Mix gently , then chill until needed, serve as a side ..

It's full of flavour, and the courgette slightly caramelises as it cooks in the cast-iron pan. It's our favourite way to use up zucchini (beside Courgette Chocolate Cookies, of course) and you can. Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood. This courgette salad is the perfect barbecue accompaniment.

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