Danish Summer Tacos

Zucchini Tortillas

• 2 zucchini (4 cups grated)
• 1 large egg
• ½ cup loosely packed grated parmesan cheese
• 25 g / ¼ cup almond flour
• sea salt & pepper

Danish summer salad

• 4 cooked new potatoes
• 1/2 cucumber
• 4 radishes
• 6 small tomatoes
• 10 strawberries, pitted
• 1 apple, cored
• 4 stems dill
• 4 stems parsley
• 1 cup thick plain yogurt
• 2 tbsp mayonaise (optional)
• 1/2 lemon, juice
• sea salt & pepper

For assembling

• 6 crispy lettuce
• 6 tbsp alfalfa sprouts

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Grate the zucchini on the roughest side of a box grater. Place in a sieve and squeeze out any excess water from the grated zucchini. Transfer to a mixing bowl and combine with a whisked egg, grated cheese, almond flour, salt and pepper. Measure out 60 ml / ¼ cup of batter for each flatbread, place on the baking paper and use the palm of your hand to shape them into flat discs. Bake in the oven for about 20 minutes until golden and firm.
3. Cut potatoes, cucumber, radishes, tomatoes, strawberries and apple into small cubes and transfer to a mixing bowl. Finely chop dill and parsley. In another bowl stir together dill, parsley, yogurt, mayonaise, lemon juice, salt and pepper and add to the cubed ingredient bowl. Gently combine so all ingredients are covered in the herby yogurt mixture.
4. When the zucchini tacos/tortillas have cooled slightly, place a lettuce in each and 2 spoonfuls of summer salad and top with sprouts. Serve immediately.