RAW ZUCCHINI SALAD WITH LEMON, HONEY & ROASTED FETA
When there’s a glut of summer zucchini around, here’s a quick go to salad to whip up in no time. Using trio of different skin colours looks great.
serves 6-8
150g feta, cut or broken into 2cm cubes
1 tablespoon extra virgin olive oil
3 medium zucchini, if available use green, yellow and striped zucchini about 120g each
½ cup finely chopped mint, dill and, or chervil leaves
½ teaspoon sea salt
juice of a lemon, (2-3 tablespoons)
2 tablespoons honey, warmed
Preheat oven to 200°C (180°C fan-forced).
Line a small baking tray with baking paper. Toss the feta pieces in the olive oil to coat, then spread over the baking tray. Roast for 10-12 minutes until golden brown around the edges. Set aside until ready to serve.
Using a mandolin or vegetable peeler, slice the zucchini lengthways into long ribbons into a large bowl.
When ready to serve, gently toss the zucchini with the herbs, lemon juice and salt to coat well. Transfer to a platter. Scatter the feta around. Drizzle honey over the top. Serve immediately.
Recipe by Fiona Hammond, February 2022