Sig's Zucchini (Courgette) and Beetroot Side Salad

• 1 hardboiled egg, mashed up ( optional)
• 3 small to medium, freshly cooked beetroot (beet), not pickled
• 2 to 3 tablespoons drained Greek yoghurt
• 1 medium Zucchini
• 1/2 tsp balsamic vinegar (optional)
• 1 tsp zatar seasoning (thyme, sumac , toasted sesame seeds, salt)
• 1 pinch fenugreek
• pinch each salt and pepper
• 1/4 tsp dried mint or a little fresh, very finely chopped mint to taste

1. Hard boil the egg and mash it up, if using .Grate the cooked beetroot , mix with the drained yoghurt ,mint and the egg.
2. Add the vinegar if using.
3. Chill in fridge for about an hour.
4. Wash and grate the zucchini.
5. Gently mix under the beetroot mixture .
6. Add the zatar, fenugreek , salt and pepper and garlic powder( or mince (crush) the fresh garlic) Mix gently , then chill until needed, serve as a side .

egg, yoghurt, zucchini, balsamic vinegar, thyme, fenugreek, salt, mint

Taken from cookpad.com/us/recipes/351725-sigs-zucchini-courgette-and-beetroot-side-salad (may not work)