Zucchini, pomegranate & goat’s cheese salad

This salad from Kon Karapanagiotidis is ready in less than 5 minutes. Fresh zucchini eaten raw has incredible flavour when simply dressed with lemon juice, salt and olive oil. Topped with pomegranate, mint, toasted pine nuts and goats' cheese, this salad is sure to stay on your regular weeknight rotation.

Zucchini, pomegranate & goat’s cheese salad Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 2 large zucchini, peeled horizontally into strips
• 3 tbsp extra virgin olive oil
• 1 lemon, juiced
• salt and black pepper, to taste
• seeds of ½ pomegranate
• 2 tbsp roughly chopped mint leaves
• 20 g pine nuts, toasted
• 75 g goat's cheese

Instructions

1. In a large bowl, combine the zucchini strips, olive oil, lemon juice and a generous sprinkle of salt and black pepper. Massage with your hands to combine the zucchini with the dressing.
2. Add the pomegranate seeds, mint and pine nuts and gently combine. Crumble over goat's cheese to serve.

Note

• You can use any kind of fresh herbs that you like with this dish, though mint is most complementary to this natural flavours of zucchini. To ensure the ideal texture for this salad, use a vegetable peeler, mandolin or very sharp knife to achieve very thinly sliced zucchini. 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.