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Sig's Zucchini (Courgette) and Beetroot Side Salad
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. To cook sig's zucchini (courgette) and beetroot side salad you need 10 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Sig's Zucchini (Courgette) and Beetroot Side Salad:
  1. Provide 1 hardboiled egg, mashed up ( optional)
  2. Get 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. Get 1/2 tsp balsamic vinegar (optional)
  6. You need 1 tsp zatar seasoning (thyme, sumac , toasted sesame seeds, salt)
  7. Use 1 pinch fenugreek
  8. Take garlic powder or one or two fresh cloves of garlic
  9. Take pinch each salt and pepper
  10. Provide 1/4 tsp 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 .

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