Zucchini Tarator

Coarsely grate the zucchini and place in a bowl. Meanwhile, heat the olive oil in a pan, add a pressed clove of garlic and the spring onion and fry everything over a high heat.

Then squeeze the water out of the zucchini and add to the pan. Fry everything without stirring much and season with salt and pepper at the end. Allow to cool well and in the meantime, toast the pine nuts in a non-stick pan.

Next, pour the yogurt into a bowl and whisk until smooth. Add the cooled zucchini mixture and season again with salt if necessary. Garnish with olive oil, toasted pine nuts and fresh greens and serve cold.