Grilled Spring Onions and Zucchini with Hazelnuts and Baby Spinach

If you think vegetables taste bland then this recipe is for you. Grilling is a great way to enhance the flavour of something, turning it into a tasty dish. Customise this dish with the addition of goat cheese or maybe some feta.

Ingredients

1 medium to large zucchini, cut lengthways into strips

3 medium spring onions

Knob of melted coconut oil or ghee

Freshly ground salt and black pepper

1 tbs olive oil

½ tbs fresh lemon juice

½ fresh chilli pepper, finely diced (Serrano peppers are good)

½ clove finely minced garlic

½ tsp honey

2 handfuls of baby spinach

Grated zest of 1 ½ lemons

¼ cup roughly chopped toasted hazelnuts

Instructions

1. Heat a grill pan over a high heat and rub spring onions and zucchini with coconut oil or ghee, season then add to hot pan and cook for 3-5 minutes until they begin to look lightly charred. Turn them over and cook for another couple of minutes until they are tender and slightly charred. Remove from pan and set aside.
2. Whisk together the olive oil, lemon juice, chilli, garlic, honey and the grated zest of 1 lemon. Put the spinach into a mixing bowl and pour over the dressing. Toss to coat the spinach before arranging the zucchini and spring onions on top. Sprinkle with remaining lemon zest and toasted hazelnuts.
3. Serve and enjoy!

Serves 2