How to Cook Appetizing Sig's Zucchini (Courgette) and Beetroot Side Salad

Sig's Zucchini (Courgette) and Beetroot Side Salad.

You can have Sig's Zucchini (Courgette) and Beetroot Side Salad using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sig's Zucchini (Courgette) and Beetroot Side Salad

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

Sig's Zucchini (Courgette) and Beetroot Side Salad instructions

  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 ..

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

Recommended Articles

Notify of
Inline Feedbacks
View all comments