Grilled Zucchini Salad with Lemony Labneh, Pine Nuts and Pea Tendrils
This spring-fresh salad features the season’s first zucchini, which are sliced on a mandoline and quickly grilled. Then they’re arranged atop a bed of labneh, a soft cheese made from strained yogurt. A sprinkling of pine nuts and pea tendrils finishes the dish. The tender tips of young pea plants, pea tendrils, or shoots, are often found at farmers’ markets. Their flavor is sweet like that of peas, offering a preview of all the wonderful produce to come.
Ingredients
- 1 1/2 cups (12 oz./375 g) labneh or whole-milk Greek yogurt
- Grated zest and juice of 1 lemon
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 4 zucchini
- Extra-virgin olive oil for brushing
- 1/4 cup (1 1/4 oz./40 g) pine nuts, toasted
- 1 small bunch pea tendrils
Directions
In a small bowl, stir together the labneh, lemon zest, lemon juice and garlic. Season to taste with salt and pepper. Set aside.
Trim the ends of the zucchini. Using a mandoline, slice the zucchini lengthwise into strips 1/4 inch (6 mm) thick.
Prepare a hot fire in a grill, or preheat a grill pan over high heat.
Lightly brush the zucchini on both sides with olive oil and season with salt and pepper. Working in batches, place the zucchini on the grill or grill pan and cook, turning once, until softened and nicely grill-marked, 2 to 3 minutes per side.
Spread the labneh in a serving bowl or on a platter and top with the zucchini. Sprinkle with the pine nuts, garnish with the pea tendrils and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
