Ingredients
- 1 medium to large zucchini
- Knob of coconut oil or ghee, melted
- Flaky sea salt and freshly ground black pepper 3 medium spring onions
- ½ tablespoon freshly squeezed lemon juice
- 1 tablespoon cold-pressed olive oil
- ½ garlic clove, minced
- ½ fresh chile, minced (Serrano is a good choice)
- ½ teaspoon maple syrup or raw honey
- 1½ grated organic lemon zest
- A few good handfuls of baby spinach
- ¼ cup (35 g) hazelnuts, toasted if desired
How to Make It
- Heat your grill (an indoor grill pan is fine as well).
- Slice the zucchini lengthwise into thin ribbons (but not too thin or they will fall apart on the grill). Lightly rub melted oil on the zucchini slices, and season them lightly with salt and pepper. Slice and season the scallions in the same manner.
- When the grill is hot, lay the zucchini and green onion slices on the grate, and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetables from the grill and place them on a plate.
- Whisk the lemon juice, olive oil, garlic, chile, maple syrup, and grated zest of 1 lemon in a small bowl. Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
- Roughly chop the hazelnuts. Arrange the grilled veggies on top of the spinach. Sprinkle with the hazelnuts and the remaining lemon zest, and serve.