It is hard to imagine a dinner simpler and quicker to make in summer than grilled zucchini. What makes this version fabulous is the irresistible dip mixed from yoghurt, peanut oil and mint.
Wash the zucchinis and snip off their ends. Cut them in half lengthwise and then into thin slices. Fry the slices on a little sunflower seed oil in a grill pan.
For the mayonnaise, place the oils, the soy milk, a pinch of salt, a little ground pepper, the quince vinegar and the mustard in a kitchen blender.
Blend the ingredients for about 10-15 seconds until the pulp reaches mayonnaise consistency.
Mix a spoonful of finely snipped mint and yoghurt into the prepared mayonnaise.
To serve, crumble the feta cheese on the grilled zucchinis.
Make sure the ingredients you use for the mayonnaise are of the same temperature or else it will not get creamy enough. In our experience, it is fridge temperature that will make for the best consistency.