From Sarah Britton's My New Roots
4-6 medium zucchini
Knob of coconut oil
Flaky sea salt and freshly ground black pepper
6-8 medium spring onions
1⁄2 tablespoon freshly squeezed lemon juice
1 tablespoon excellent quality extra-virgin olive oil
1⁄2 garlic clove, sliced or minced
1 fresh Serrano chile, sliced or minced
2 teaspoons honey
Grated zest of 4 1/2 organic lemons
2 packages baby spinach or enough to fill a large salad bowl
1 cup hazelnuts, toasted if desired, and slightly chopped or smashed
Heat your grill (an indoor grill pan is fine as well).
Slice the zucchini lengthwise into thin ribbons (but not too thin or they will fall apart on the grill). Lightly rub coconut oil on the zucchini slices, and season them lightly with salt and pepper. Season the whole scallions in the same manner.
When the grill is hot, lay the zucchini slices and green onions on the grate, and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetables from the grill and chop or cut into bite size pieces on a cutting board.
Whisk the lemon juice, olive oil, garlic, chile, honey, and grated zest in a small bowl. Put the spinach in a serving bowl, and arrange the grilled veggies and hazelnuts on top of the spinach. Pour the dressing over the salad and toss to combine.
Serve warm or at room temperature.
Photo via mynewroots.org