Sig's Zucchini (Courgette) and Beetroot Side Salad

Name: Sig's Zucchini (Courgette) and Beetroot Side Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 hardboiled egg, mashed up ( optional); 3 small to medium, freshly cooked beetroot (beet), not pickled; 2 to 3 tablespoons drained Greek yoghurt; 1 medium Zucchini; 1/2 tsp balsamic vinegar (optional); 1 tsp zatar seasoning (thyme, sumac , toasted sesame seeds, salt); 1 pinch fenugreek; garlic powder or one or two fresh cloves of garlic; pinch each salt and pepper; 1/4 tsp dried mint or a little fresh, very finely chopped mint to taste

Sigrun @sigrun

German, living in England

Had some cooked beetroot and zucchini to use up.

Sigrun @sigrun

German, living in England

Had some cooked beetroot and zucchini to use up.

Saved

Ingredients

4 servings

1hardboiled egg, mashed up ( optional)
3 smallto medium, freshly cooked beetroot (beet), not pickled
2 to 3 tablespoons drained Greek yoghurt
1 mediumZucchini
1/2 tspbalsamic vinegar (optional)
1 tspzatar seasoning (thyme, sumac , toasted sesame seeds, salt)
1 pinchfenugreek
garlic powder or one or two fresh cloves of garlic
pincheach salt and pepper
1/4 tspdried mint or a little fresh, very finely chopped mint to taste

Saved

Steps

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 .