Name: Zucchini, pea and fetta spring salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 500.00 ml shelled fresh peas (or frozen peas, cooked following packet directions); 75.08 gm extra virgin olive oil; 82.50 ml pomegranate molasses (see note); 131.25 gm orange juice; 100g baby spinach; 400g snow peas, trimmed, thinly sliced; 4 zucchini, peeled into ribbons; 200g Danish fetta, crumbled; 24.00 gm sesame seeds; 20.00 ml dried thyme; 20.00 ml sumac; 2.40 gm sea salt

Zucchini, pea and fetta spring salad

0 Likes

Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Irresistible side dish perfect for potlucks, with tips for easy transport.

Ingredients:

500.00 ml shelled fresh peas (or frozen peas, cooked following packet directions)
82.50 ml pomegranate molasses (see note)
131.25 gm orange juice
100g baby spinach
400g snow peas, trimmed, thinly sliced
4 zucchini, peeled into ribbons
200g Danish fetta, crumbled
24.00 gm sesame seeds
20.00 ml dried thyme
20.00 ml sumac
2.40 gm sea salt

Instructions:

Prepare a flavorful Za'atar blend by mixing sesame seeds, thyme, sumac, and sea salt in a bowl.
Boil peas in a large saucepan for 3 minutes until bright green and tender. Drain and cool under cold water.
Combine oil, molasses, and orange juice in a screw-top jar. Add salt and pepper for seasoning. Secure the lid tightly and shake well to mix.
Place spinach, snow peas, zucchini, peas, and feta cheese elegantly on a platter.
Drizzle the dish with the dressing and sprinkle generously with aromatic Zaatar.

We use cookies

Similar Recipes

Lamb cutlets with fetta, pea and mint dip

Zucchini, asparagus and feta vegetarian terrine

Zucchini, pea and mint risotto

Zucchini, pea and angel hair carbonara

Zucchini, pea and mint spaghetti