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!
WHAT YOU WILL NEED (TO SERVE 6-8 PEOPLE)
8 medium sized zucchini
3 tbsp dukkah (make your own or store bought)
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
WHAT TO DO
- Pre heat oven on 180C
- Cut all the zucchini long ways in half, leaving the tips on.
- Lay them out along 2 baking trays, inside up.
- Drizzle with the olive oil
- 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.
- Then, either warm or cool depending on what you’re after mood-wise, arrange your zucchini halves in your presentation tray.
- 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.
- 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.