Looking for a different kind of salad?
I always struggle when it comes to salad as I rarely have the inspiration to make something using non-standard ingredients. However, after seeing a recipe in the November 2015 issue of Super Food Ideas magazine, I decided to make my own easier version.
I particularly like the zucchini (courgette) cut into long thin ribbons. I did this using my special julienne peeler – if you don’t have one of those, or a ‘spiralizer’, then you can just chop the zucchini into matchsticks or use a standard vegetable peeler to get long flat ribbons instead.
The snow peas give the salad some crunch and sweetness, which is perfectly offset by the salty feta cheese and zingy lemon dressing.
This salad would be perfect as a side dish for a BBQ.
(By the way, apologies for the photos – I actually made this salad for a work function so had to take the photos on my office desk which was a little bit bright!)
Ingredients – serves 4-6:
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 teaspoon white wine vinegar
- 1/2 long red chilli, optional, finely diced
- 1 teaspoon grated fresh ginger, optional
- approx 60g/2 oz baby spinach leaves
- 2 medium zucchini (courgettes), peeled into ribbons
- 2 handfuls snow peas, roughly chopped
- 100g/3.5 oz feta cheese, diced
- Make the salad dressing by putting the oil, lemon juice, vinegar, chilli and ginger into a small screw-top jar or a small bowl. Shake the jar (or whisk in the bowl) to mix the ingredients. Set aside for at least 1 hour for the flavours to develop.
- Place the spinach leaves on your serving plate, then layer on the zucchini, snow peas and feta.
- Drizzle the dressing evenly over the top of the salad and serve immediately.