Grilled Zucchini & Fig Salad With a Yogurt Dressing

You can use a griddle pan, a George Foreman grill or a BBQ for this. A perfect late summer dinner salad in my opinion.

• Ready In: 24 mins
• Serves: 6

Ingredients

• 4  zucchini, sliced thinly lengthwise
• 1  tablespoon olive oil
• 6  figs, trimmed and quartered
• 100  g  Greek yogurt
• 1⁄4 teaspoon sugar
• 1  tablespoon milk
• 1  spring onion, thinly sliced
• 3  cups  Baby Spinach
• 1  teaspoon lemon juice
• 6  tablespoons mint, chopped

Directions

1. Heat griddle pan (or grill) to medium heat. Brush zucchini slices with olive oil on both sides and grill for 3 minutes on each side until charred with stripes.
2. Brush the fig quarters with olive oil and grill for 3 minutes in total, turning once.
3. To make the dressing: whisk the yogurt, sugar and some salt & pepper in a bowl and thin it to drizzling consistency with the milk. Stir in the sliced spring onion.
4. Shortly before serving, toss the spinach with enough olive oi to coat it and season with a squeeze of lemon juice and a pinch of salt. Mix the spinach leaves into the zucchini slices and figs on a large serving plate. Drizzle with dressing and sprinkle with chopped mint.