If you can make this dish a few hours ahead of serving, the better it will taste. Think of zucchini flesh like a sponge, the longer it has to soak, the more time it has to absorb the dressing. The flavours then meld together, with hints of saltiness from the lemon, sweetness from the caramel-y Medjool dates, freshness of herbs, a zing from the vinegar and warm notes from the spices.

serves 4-6

700g small-medium zucchini, cut into 3cm-4cm sized pieces

60g Main Ridge Dairy feta, or marinated feta, crumbled

dressing

1 teaspoon cumin seeds

1 teaspoon fennel seeds

¼ cup extra virgin olive oil

¼ preserved lemon, rinsed and finely chopped

1 tablespoon Hart’s Farm apple cider & white wine vinegar

⅓ cup chopped coriander

⅓ cup chopped mint leaves

3 Medjool dates, pit removed and sliced across

Pre-heat oven to 200°C (180°C fan-forced). 

Place zucchini pieces and oil in a medium bowl, then toss to lightly coat in oil. Spread zucchini out evenly in a single layer over a baking tray lined with baking paper. Set bowl aside. Roast the zucchini for 25 minutes until tender and browned around the edges.

While roasting, prepare the dressing. Heat the cumin and fennel seeds in a small frying pan over a medium heat for about one to two minutes, until aromatic. Using a mortar and pestle coarsely grind the seeds then transfer into the bowl set aside. Stir in all the remaining ingredients for the dressing, to mix well. Add the hot zucchini pieces and gently stir to coat thoroughly in the dressing. Set aside for at least 30 minutes to 2 hours. The longer this salad sits the better it will taste. Serve at room temperature.

When ready to serve, add the feta and gently stir again to combine.

To store, keep in a sealed container in the fridge for up to 2 days.

Recipe by Fiona Hammond, December 2022