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Grilled Zucchini with Salted Vegan Labneh & Parsley Pesto

✨Grilled Zucchini with Salted Vegan Labneh, Caramelized Scallions & Basil & Parsley Pesto✨that is as good (or even better) than it looks! The grilled zucchini pairs beautifully with the creamy vegan yogurt, earthy olive oil & fresh herbs.
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Course Appetizer

Ingredients
  

For the Vegan Labneh:

  • 1 cup raw sunflower seeds soaked in hot water for 1 hour or in just-boiled water for 10-15 minutes
  • 1 cup plain vegan unsweetened yogurt
  • The juice of 1 medium lemon
  • 1 clove garlic peeled, optional
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika

For the Salad:

  • 6 small organic zucchinis
  • microgreens
  • fresh basil chopped
  • EVOO
  • sea salt
  • hemp seeds
  • fresh parsley
  • scallions chopped
  • lemon

For The Basil & Parsley Pesto:

  • handful of fresh basil
  • 2 cloves garlic
  • EVOO
  • parsley
  • sea salt

Instructions
 

  • Slice the zucchini length-wise into quarters.
  • Grill with olive oil and sea salt.
  • Sautée the scallions with olive oil and sea salt.
  • Purée the labneh and add to the base of the plate.
  • Top with grilled zucchini, a drizzle of EVOO, the basil & parsley pesto, fresh basil, fresh parsley, hemp seeds, microgreens & fresh lemon juice.
  • Sprinkle with sea salt, to taste.
  • Enjoy!