I love tahini as a base for my dressings. The pressed sesame lends a really creamy, earthy essence, and you don’t need additional oil because it’s high in good fat. My husband will make the dressing while I grill the zucchini—it’s great teamwork.
• 1/2 cup walnuts, halved
• 2 large zucchinis, halved crosswise, then sliced lengthwise into ¼-inchthick pieces
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons fresh mint, finely chopped, divided
• 2 tablespoons tahini
• 1/4 teaspoon chili flakes
• 1/2 cup pomegranate seeds
1. Place walnuts in a small, nonstick pan and toast over medium heat until fragrant; shake the pan frequently and watch carefully to prevent burning. Place in a small bowl and set aside.
2. Light a grill or heat a grill pan over medium-high heat. In a large mixing bowl, toss zucchini with oil and sprinkle with salt and pepper. Grill the zucchini in batches until tender and slightly charred, about 2–3 minutes per side. Remove grilled pieces to a large serving platter and keep warm.
3. In a small mixing bowl, whisk lemon juice, garlic, 2 tablespoons of mint and a big pinch of salt. Add tahini and chili flakes; whisk well until combined. Dressing should be easily pourable; if too thick, add a teaspoon or so of water in a slow stream.
4. Sprinkle zucchini with toasted walnuts and pomegranate seeds, then drizzle with dressing. Garnish with remaining chopped mint.
Nutrition score per serving: 247 calories, 5 g protein, 11 g carbohydrates, 23 g fat (3 g saturated fat), 49 mg calcium, 1 mg iron, 3 g fiber, 52 mg sodium, 63 mcg folate