A refreshing appetizer salad where lightly grilled zucchini slices meet garlicky yogurt and crunchy walnuts. It's preferred as a light starter on warm summer evenings.
Slice the zucchini thinly and evenly, then lightly salt; let rest for 10 minutes and pat dry with a paper towel.
Cook the zucchini slices in a preheated grill pan, turning until each side is lightly browned.
Mix the yogurt with crushed garlic and a pinch of salt; if too thick, thin with a few drops of water.
Arrange the cooled zucchini on a plate and drizzle the yogurt mixture over it; sprinkle with walnuts and dill and serve with olive oil.
Important: Lightly salt the zucchini and let it rest for 10 minutes before putting it on the grill; this draws out excess moisture and gives a better sear on the grill. Allergen: contains dairy (yogurt), nuts (walnuts).
Slicing the zucchini thin and evenly ensures even cooking on the grill; thick slices can stay raw in the middle. Serving the yogurt mixture separately and adding it at the last moment keeps the zucchini's crunch.
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