Zucchini and Feta Dip | RICARDO

Ingredients

• 1 1/2 lb (675 g) medium green zucchini, cut into rounds about ¼ inch (5 mm) thick
• 1/2 tsp salt
• 1/4 cup (60 ml) olive oil
• 1/2 lemon, zest finely grated and juiced
• 1/4 tsp red pepper flakes
• 1/4 cup (10 g) mixed tender herbs (such as dill, parsley, basil), plus more for serving
• 2 tbsp (30 ml) tahini
• 2 tbsp feta cheese, crumbled
• Toasted bread, for serving
• 1 tbsp butter
• 1 tbsp (15 ml) honey
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup (75 g) roasted sunflower seeds (see note)