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Justine Schofield

Zucchini Salad with Pomegranate Dressing


Zucchini Salad with Pomegranate Dressing

This side by Fiona Inglis has added sweetness from the pomegranate along with a lovely salty hit from the crumbled feta cheese

Serves 6

Ingredients

  • 3 zucchinis, peeled into ribbons
  • 2 Lebanese Cucumbers, peeled into ribbons
  • ¼ cup mint leaves
  • 1 bunch chives
  • juice of ½ an orange
  • 1 tbs pomegranate molasses
  • 2 tbs olive oil
  • 1 fresh pomegranate, seeds only
  • 150g feta cheese or soft goat’s cheese
  • 2 tbs currants
  • salt and pepper

Method

  1. Wash zucchini and cucumber.
  2. Peel cucumber and using a peeler, cut the cucumber into ribbons. Do the same with the zucchini. Place cucumber in refrigerator.
  3. Chop chives into 2cm pieces and roughly chop mint.
  4. To make the dressing, juice orange and mix with olive oil, a pinch of salt and pepper and 1 tbs of pomegranate molasses. Whisk to combine.
  5. To assemble salad toss zucchini and cucumber in dressing and add chopped herbs.
  6. Add currents and top with crumbled feta cheese.
  7. Finally slice pomegranate in half and tap the back of it’s skin with a dessert spoon hard - so the seeds sprinkle out over salad. Serve
No Rating

Recipe Rating

3
Preparation Time: 10M

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