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.

Heat griddle pan to medium heat.

Brush zucchini slices with olive oil on both sides and grill for 3 minutes on each side until charred with stripes.

Brush the fig quarters with olive oil and grill for 3 minutes in total , turning once.

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.

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.

zucchini, olive oil, figs, greek yogurt, sugar, milk, spring onion, baby spinach, lemon juice, mint