This side by Fiona Inglis has added sweetness from the pomegranate along with a lovely salty hit from the crumbled feta cheese
Wash zucchini and cucumber.
Peel cucumber and using a peeler, cut the cucumber into ribbons. Do the same with the zucchini. Place cucumber in refrigerator.
Chop chives into 2cm pieces and roughly chop mint.
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.
To assemble salad toss zucchini and cucumber in dressing and add chopped herbs.
Add currents and top with crumbled feta cheese.
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 analysis per serving (6 servings)
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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