Baked Zucchini Salad with Broccoli and Tarragon

Broccoli is quite possible (and even necessary) to be eaten raw in salads. But if you don't like that, you can quickly fry it in olive oil or steam it.

Ingredients

• medium zucchini - 2 pcs.
• 3 tbsp. l. extra virgin olive oil
• 5-7 sprigs of tarragon
• 30-40 g chopped roasted almonds
• 1/3 head of very fresh broccoli
• salt, freshly ground black pepper to taste
• 1 head of garlic
• 125 g thick (Greek) natural yogurt
• 1/2 lemon

Directions

1. Cut the head of garlic in half without peeling. Cut the zucchini into thick strips 10 cm long and 3 cm wide, without peeling. Toss with olive oil, salt and pepper; Put together with the garlic on a baking sheet, bake in an oven preheated to 180 ° C for 20 minutes. Cool the zucchini.
2. For dressing, squeeze the cloves of baked garlic from the peel, chop, mix with 125 g of thick (Greek) natural yogurt, juice and zest of half a lemon, season with salt and pepper.
3. Transfer the zucchini to the bowl with the dressing, add the tarragon leaves, mashed in your fingers (5-7 sprigs). Leave in the refrigerator for 2 hours.
4. Cut off only the inflorescences from a third of the head of very fresh broccoli, no stems at all. They will crumble into crumbs. Add 30-40 g of chopped roasted almonds and broccoli to the salad before serving.