Spinach salad with grilled zucchini, peas, feta and mint
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Unrated
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Prep Time
15 mins
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Cook Time
5 mins
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Course
Salad
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Cuisine
International
Spinach salad with grilled zucchini, peas, feta and mint
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A delicious and versatile spinach salad with grilled zucchini, peas, feta & mint with lemon vinaigrette.
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Ingredients
Salad:
- 100 spinach baby leaves
- 350 zucchini
- 2 Tbsp olive oil
- 1 cup of peas fresh or frozen
- 180 feta cheese thinly sliced, 200 grams
- 50 almond toasted, flaked
- 10 mint finely shredded, leaves
- salt
- black pepper
Dressing:
- 1 Dijon mustard tsp
- 1 honey teaspoon
- 4 extra virgin olive oil tablespoon
- 1 red wine vinegar tablespoon; or sherry vinegar
- 1 Tbsp lemon juice fresh
- salt sea salt flakes and ground, a pinch
- black pepper sea salt flakes and ground, a pinch
Instructions
- Rinse and slice the zucchini lengthways and brush lightly with olive oil. Fry on a griddle pan or in a frying pan until golden on both sides and just cooked through. Set aside to cool.
- While the zucchini slices are cooking, bring a small pot of water to the boil and blanch the peas for 3 minutes until cooked al dente. Drain and refresh under cold water. Set aside.
- Slice the feta, toast the almonds (if needing to be toasted) and shred the mint.
- Make the dressing by putting all the ingredients into a small jar and giving it a good shake.
- Just before you are ready to serve, assemble the salad by tossing 1/3 of the dressing with the spinach, peas and most of the mint. Spread this out over a Le Creuset serving platter. Top with sliced feta, grilled zucchini and the flaked almonds. Scatter. Over any remaining mint. Season with Salt and Pepper and serve with the rest of the dressing on the side.
Notes
- Prep all the individual components ahead of time and assemble them just before serving.
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