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Sig's Zucchini (Courgette) and Beetroot Side Salad

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We hope you got benefit from reading it, now let’s go back to 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 do it.

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