Caramelising zucchini is one of the best ways to cook it for maximum flavour, creating a meatiness that is so satisfying in salads. Combined with butterbeans and lots of herbs, this is a simple salad that needs little else besides the creaminess of Coco Tribe yoghurt!

INGREDIENTS: 

• 6 medium zucchini, sliced into 2cm rounds

• 6 tbsp olive oil

• Salt, black pepper

• 2 cloves garlic, smashed with the flat side of a knife

• 1 tin butter beans, drained

• ¼ cup each picked mint, parsley, dill

• Juice of 1 lemon

• 1 tbsp pomegranate molasses

• 1 cup Coco Tribe Natural Yoghurt

METHOD:

1. Preheat a large frypan over a high heat. Add 3 tablespoons of olive oil, and add the zucchini to the pan, seasoning with a little salt and pepper.

2. Cook the zucchini in a single layer until both sides are nicely caramelised, adding the garlic to the pan during cooking to give a subtle garlic flavour. 

3. Set the zucchini and garlic aside in a mixing bowl then add the butter beans herbs, remaining oil, herbs, lemon juice and pomegranate molasses. Season lightly and gently toss everything well to combine.

4. Spoon the yoghurt over a serving plate and top with the zucchini salad and all its dressing.

Serves 4