Grilled Zucchini, Asparagus and Baby Mozzarella with Mint and Pine Nut Dressing
—·Vegetarian
Ingredients
Mint and Pine Nut Dressing
- 1/3 cup olive oil
- 2 cloves garlic, crushed
- finely grated zest 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons pine nuts, toasted and roughly chopped
- 2 tablespoons mint leaves, thinly sliced
Vegetables
- 4 medium zucchini, sliced lengthways ½ cm thick
- 2 bunches slim asparagus, tough ends snapped off
- olive oil
- sea salt and ground pepper
To serve
- 1 cup thick plain yoghurt
- 400-gram tin brown lentils, drained and rinsed
- 125 grams baby mozzarella, drained (we used Clevedon Valley Buffalo)
- chilli flakes for sprinkling
Instructions
3 steps
- 1
Mint and Pine Nut Dressing - Whisk the oil, garlic, lemon zest and juice together and season with salt and pepper. Stir in the pine nuts and mint just before serving.
- 2
Vegetables - Brush the zucchini and asparagus with oil and season with salt and pepper. Cook on a preheated flat barbecue plate or in a hot frying pan until lightly golden and still with a little bite to them. Transfer to kitchen towels.
- 3
To serve - Spread the yoghurt on a large platter and scatter over the lentils. Layer up the zucchini and asparagus and add the mozzarella. Add the pine nuts and mint to the dressing, then drizzle everything with the dressing and a sprinkle of chilli flakes.
Progress
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