Zucchini Salad With Pomegranate Dressing Food

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING

Steps:

• Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
• Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

ZUCCHINI SALAD WITH POMEGRANATE DRESSING

Steps:

• Wash zucchini and cucumber and 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 the 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 the 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.

MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
• Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
• Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.