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


  • 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


  • 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

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 214kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 8g
  • Carbohydrate 24g
  • Sugar 17g
  • Sodium 746mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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