Zucchini with Yogurt Dip

Ingredients

• 700 g zucchini (3 zucchinis)
• 2 tbsp olive oil
• 0.5 lemon (juice)
• Salt
• Pepper
• 5 g mint (1 handful)
• 1 tsp Sambal oelek
• 500 g yogurt (1.5% fat)
• 250 g pomegranate (1 fruit)

Instructions

1. 1.

   Clean, wash, and slice the zucchini. Toss the slices with oil, lemon juice, salt, and pepper.

2. 2.

   Heat a grill pan. Cook the zucchini slices on both sides for 2–3 minutes over medium heat.

3. 3.

   Wash the mint, pat dry, remove leaves, set aside some for garnish. Chop the rest and mix into yogurt with sambal oelek; season with a pinch of salt and pepper.

4. 4.

   Halve the pomegranate and release the seeds. Arrange zucchini slices on plates, drizzle with the yogurt dip, scatter pomegranate seeds over them, and garnish with mint leaves.