This light and healthy salad is quick and easy to prepare and only requires a few simple ingredients. The citrus zest and dill leaves a refreshing taste and is the perfect solution for a quick meal.

INGREDIENTS

• 4-5 small zucchinis
• 1/3 bunch kale (rinsed and chopped)
• olive oil
• handful of parsley (rinsed and chopped)
• zest of ½ lemon
• ¼ cup toasted hazelnuts (chopped)
• 1 tablespoon pepita seeds

Yoghurt dill sauce:

• ½ cup plain yoghurt
• 1 tablespoon of dill (chopped)
• ½ lemon zest
• juice of 1/2 a lemon
• 1 tablespoon olive oil
• pinch of salt

METHOD

1. Warm up a fry pan to medium heat.
2. Slice the zucchinis into discs, 5mm wide and toss in a bowl with olive oil and a pinch of salt. Grill the zucchinis on both sides in batches to allow even cooking. Place the cooked zucchinis in a bowl and set aside while you lightly wilt the kale in the same fry pan with a drizzle of olive oil. Once the kale starts to char a little, take it off the heat and place it in the bowl with the zucchinis. Toss through the lemon zest, parsley and a pinch of salt if it needs it.
3. To make the yoghurt dill sauce; place all the ingredients in a little dish and stir to combine.
4. Serve the salad with the sauce drizzled over the top and the toasted hazelnuts and pepita seeds sprinkled over the salad.

Recipe and photos by Bonnie Coumbe. See her website here and Instagram here.