Grilled Zucchini, Labneh, Mint and Pine Nut Salad

Instructions

• At least 1 hour before making the salad; make the Labneh. Stir the salt into the Greek yoghurt. Place a sieve over a bowl. Line the sieve with cloth and pour in the yoghurt. Cover the yoghurt with excess cloth or plastic wrap. Refrigerate for an hour (alternatively this can be done overnight). Discard the liquid when ready to assemble the salad, or use a small amount of the liquid to loosen the labneh if it is too thick.
• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

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  Direct Heat on a Premium Gas Barbecue
• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

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  Direct Heat on a Weber Q
• Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).

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  57cm Kettle Charcoal Barbecue Setup – Direct Cooking
• Prepare your barbecue for direct cooking over medium-high heat (240°C-260°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
• Lay the zucchini slices onto a tray or plate. Brush the olive oil over the zucchini and season with salt and pepper.
• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the zucchini slices over direct medium-high heat, with the lid closed, for 2 to 3 minutes per side, or until caramelised and softened. While the zucchini is grilling, grill the lemon, cut side down over direct medium-high heat for 2 minutes or until deeply caramelised. Set the zucchini and lemon aside until required.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the zucchini slices over direct medium-high heat, with the lid closed, for 2 to 3 minutes per side, or until caramelised and softened. While the zucchini is grilling, grill the lemon, cut side down over direct medium- high heat for 2 minutes or until deeply caramelised. Set the zucchini and lemon aside until required.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the zucchini slices over direct medium-high heat (over the fire), with the lid closed, for 2 to 3 minutes per side, or until caramelised and softened. While the zucchini is grilling, grill the lemon, cut side down over direct medium- high heat for 2 minutes or until deeply caramelised. Set the zucchini and lemon aside until required.
  Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the zucchini slices over direct medium-high heat, with the lid closed, for 2 to 3 minutes per side, or until caramelised and softened. While the zucchini is grilling, grill the lemon, cut side down over direct medium-high heat for 2 minutes or until deeply caramelised. Set the zucchini and lemon aside until required.
  Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the zucchini slices over direct medium-high heat, with the lid closed, for 2 to 3 minutes per side, or until caramelised and softened. While the zucchini is grilling, grill the lemon, cut side down over direct medium-high heat for 2 minutes or until deeply caramelised. Set the zucchini and lemon aside until required.
• If your pine nuts need toasting; add them to a small drip pan or frying pan, toast the pine nuts for 5 minutes over direct medium-high heat, or until golden, tossing as needed. Stay close to the barbecue as the pine nuts can easily burn
• Add the labneh to a bowl and stir in 1 tablespoon of caramelised lemon juice, and the finely chopped garlic. Stir to combine.
• When you are ready to serve, spread the labneh over the serving plate. Top with the grilled zucchini slices, torn mint, an extra drizzle of caramelised lemon juice and finish with the toasted pine nuts.