Name: Add some zest to your BBQs with this Zucchini with Lemon Labne and Green Olive Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6
Ingredients: 4 large (or 6 small) zucchini, sliced diagonally; ⅓ cup extra virgin olive oil; ¼ cup finely chopped pitted Sicilian olives; 2 tbsp chopped fresh mint, plus extra leaves to serve; 1 tbsp lemon juice; 230g jar marinated artichoke hearts, drained; LEMON LABNE; 500g tub Greek-style yoghurt; 1 tsp finely grated lemon rind; 1 tbsp lemon juice

Add some zest to your BBQs with this Zucchini with Lemon Labne and Green Olive Dressing

You'll love this Mediterranean-inspired dish.

Skip to Recipe

Serves 4-6

Prep

20M

Cook

10M

Total

30M

This beautiful dish makes an ideal BBQ accompaniment.

TIP – Muslin is available from speciality kitchen stores. Alternatively, use a clean, dry Chux cloth to strain yoghurt.

Ingredients

4 large (or 6 small) zucchini, sliced diagonally

⅓ cup extra virgin olive oil

¼ cup finely chopped pitted Sicilian olives

2 tbsp chopped fresh mint, plus extra leaves to serve

1 tbsp lemon juice

230g jar marinated artichoke hearts, drained

LEMON LABNE

500g tub Greek-style yoghurt

1 tsp finely grated lemon rind

1 tbsp lemon juice

Method

Step 1

To make the Lemon Labne, place a large sieve over a large bowl. Line sieve with muslin (see tip). Spoon yoghurt into sieve. Cover and refrigerate overnight. Transfer yoghurt from sieve to a bowl. Stir in lemon rind and juice. Season with salt and pepper.

Step 2

Toss zucchini with 1 tbsp of oil. Season.

Step 3

Heat a barbecue grill over medium-high heat. Add zucchini in a single layer. Cook in batches for about 1 min on each side, or until charred. Remove.

Step 4

For dressing, whisk remaining oil with olives, mint and lemon juice in a jug. Season.

Step 5

To serve, spread labne over a serving platter. Top with zucchini and artichokes. Drizzle over olive dressing. Garnish with mint leaves.

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