50g feta (crumbled)
1/4 cup mint leaves (roughly torn)
1/4 cup pomegranate seeds
3 Tbsp walnuts (roughly chopped)
Juice of one lemon
Zest of 1/2 a lemon
2 Tbsp olive oil
Salt and pepper
1. Shave the zucchinis with a vegetable peeler - start on one side, shave until you see seeds, then rotate 90 degrees and repeat, at the end, you should be left with a small amount of the centre of the zucchini. Discard this part of the zucchini or freeze to pop in your smoothies or vegetable stock.
2. In a small bowl combine the olive oil and lemon juice, add the mint leaves and let sit while you prepare the rest of the salad. This will help to soften the mint leaves.
3. In a large bowl or platter add the shaved zucchini, make sure to loosen the strips of zucchini. Top with 3/4 of the feta, pomegranates seeds, and walnuts. Drizzle over the dressing and give the salad a good toss.
4. Top with the remaining, feta, pomegranate seeds and walnuts,. Then add the lemon zest and salt and pepper. Adding the salt right at the end prevents the zucchini from going soggy.
This salad would be perfect with something rich such as salmon or a steak, as the fresh salad will help balance out the meal. Or you can keep it light and have with prawns.
Try cooking thawed prawn cutlets in butter, garlic (crushed), some fresh red chilli (deseeded and finely sliced) and a few cherry tomatoes (halved). The cherry tomatoes will soften and caramelise, creating a yummy garlic chilli sauce for your prawns.
For a dairy free option swap feta for avocado, the avocado will still bring the creamy element to the salad.
Removing pomegranate seeds:
1. Fill a large bowl with water, then cut your pomegranate in half. Submerge the pomegranate into the water and release the seeds from the pith.
2. The white pith should float to the top as well as any seed which are past their best. Skim the “floating parts” from the top and discard.
3. Pour the water and remaining pomegranates seeds through a sieve.