Baked Zucchini Salad with Pomegranates, Feta & Almonds

Baked Zucchini Salad with Pomegranates, Feta & Almonds

Just to be clear from the absolute beginning. I simply adore pomegranates. I love their colour, their shape and what those little pops of sourness do to salads. When they finally arrived back in season I did a little happy dance, so please I was with their reappearance I welcomed them back like a much cherished, dear old friend.

I came across this salad recipe from Alexx Stuart last Christmas and I was struck by the colours – it looked so festive with the green from the zucchini’s and herbs combined with the pop of red from the pomegranate. The poor old Zucchini have a way of polarising people, particularly when it brings back childhood memories of soggy disks of grey mush! So, to put it simply, I wasn’t expecting much however it was hard to resist a salad with the heady combination of pomegranate, feta and nuts – huge draw cards in my book!

The combination of textures is the real winner here – from the crunch of the nuts to the pop and zing of the pomegranates. Such an easy dish to put together but so impressive to look at on the table. A versatile dish, perfect for an easy midweek accompaniment or as a standout for a special occasion. I hope you enjoy it as much as I do!



8 medium sized zucchini
3 tbsp dukkah (make your own or store bought)
1 pomegranate
1/2-3/4 cup feta or labne
1/4 cup olive oil
1/2 cup toasted slivered almonds
1/2 chopped mint
1/2 cup chopped parsley
juice of half a lemon or lime
salt and pepper to taste


  1. Pre heat oven on 180C
  2. Cut all the zucchini long ways in half, leaving the tips on.
  3. Lay them out along 2 baking trays, inside up.
  4. Drizzle with the olive oil
  5. Bake for 20-30mins until tender – squeeze them gently and if they squeeze a little to the touch, they’re cooked. NOTE: Do not salt them for roasting. It will make them soggy and draw too much moisture at this stage.
  6. Then, either warm or cool depending on what you’re after mood-wise, arrange your zucchini halves in your presentation tray.
  7. Sprinkle all your ingredients along the zucchini to the level at which you want to adorn them. I love generous flavours, so I use quite a bit, but if you like subtlety, you can sprinkle less.
  8. I do dukkah then herbs, then feta, then almonds, then pomegranate. Then I season and squeeze a little hint of citrus along the dish for a bit of zing and a final drizzle of olive oil if you feel you want to.




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