Zucchini Salad with Pomegranate Dressing

Fiona Inglis

Cook Time 10 mins

Servings 6


3 zucchinis, peeled into ribbons
2 Lebanese Cucumbers, peeled into ribbons
¼ cup mint leaves
1 bunch chives
juice of ½ an orange
1 tbs pomegranate molasses
2 tbs olive oil
1 fresh pomegranate, seeds only
150g feta cheese or soft goat’s cheese
2 tbs currants
salt and pepper


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


Zucchini Soup


Zucchini Loaf