Ingredients for 4 people:
For the olive yoghurt:
250 g yoghurt, 1.5 % fat
salt, pepper
a little lemon juice
1 pinch of aniseed powder
40 g black olives
1 tbsp capers
2 tbsp chopped mint
Also:
1 kg green asparagus
1 bunch spring onions
2 courgettes
2 tbsp olive oil
Sea salt
Pepper from the mill
Preparation:
1. Season the yoghurt with salt, pepper, lemon juice and aniseed powder. Finely dice the olives. Chop the capers. Stir olives, capers and mint into the yoghurt. Chill.
2. Rinse the asparagus, peel the bottom third and cut off the ends. Clean the spring onions and rinse thoroughly. Rinse and clean the courgettes and cut lengthwise into thin slices. Brush vegetables thinly with olive oil.
3. Heat a grill pan and grill the vegetables over a high heat. Arrange the vegetables and sprinkle with sea salt and ground pepper. Serve with the olive yoghurt.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 204
Joule: 854
Protein: 10.8 g
Fat: 10,8 g
Carbohydrates: 15 g
(FoodCentrale by ddp images)
