Grilled Zucchini and Tomato Salad with Scrambled Eggs

Ingredients:

Zucchini                1 medium

Tomatoes              1 medium

Oil                        2-3 Tbsp

Salt                      to taste

Egg                      1 large

Fresh ground black pepper

A few sprigs fresh parsley

Preparation:

·         Pre-heat your grill to 180°C.
Wash the zucchini and trim off the ends.

·         Slice the zucchini lengthwise in thin slices, using a mandolin or vegetable peeler. 

·         Lightly grease the zucchini with cooking spray and season with salt and pepper to taste.

·         Grill the zucchini ribbons until lightly wilted, for about 3 to 4 minutes. Remove and put on a platter and let cool slightly.

·         In a pan, make the scrambled eggs with some olive oil, salt and pepper.
Cut the tomatoes in large chunks, season with salt and pepper to taste. Arrange on the platter with zucchini and garnish with scrambled eggs and chopped parsley leaves.