Greek yogurt bowl with grilled zucchini and pine nuts

Ingredients

For 1 serving

• Nonfat Greek yogurt180 g
• Zucchini150 g
• Pine nuts6 g
• Mint2 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Whole wheat pita0.5
• Saltto taste

Contains: gluten, lactose, nuts,

In season: May – September

Method

1. Heat a griddle pan over high heat for 3 minutes; meanwhile wash and trim the courgettes and slice them lengthways about half a centimetre thick.
2. Grill the courgettes for 3 minutes per side without moving them, until they have dark char lines and are tender; transfer to a plate with a pinch of salt.
3. Meanwhile toast the pine nuts in a small dry pan over medium heat for 2 minutes, stirring, until golden: they burn in seconds, so stay close.
4. Mix the Greek yogurt with the peeled and very finely grated garlic clove and a pinch of salt, then spread it in a bowl.
5. Lay the courgettes on the yogurt, drizzle with the oil, finish with the pine nuts and mint leaves and serve with the wholemeal pitta, warmed for 1 minute on the griddle.